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Incidence of Land and Physicochemical Composition of Apples on the Qualitative and Quantitative Development of Microbial Flora During Cider Fermentations

机译：苹果发酵过程中微生物菌群定性和定量发育的土地和物理化学组成的发病率

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J. M. Laplace; A. Jacquet; I. Travers; J. P. Simon; Y. Auffray;
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年度 1953
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3. Big demand for cider: Although many cider apples originated in England, they can be grown in warmer climates [J] . Geraldine Warner Goodfruit Grower . 2012,第15期

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4. ASSESSMENT OF TD-NMR AND QUANTITATIVE MRI METHODS TO INVESTIGATE THE APPLE TRANSFORMATION PROCESSES USED IN THE CIDER-MAKING TECHNOLOGY [C] . C. Rondeau-Mouro, S. Deslis, S. Quellec International Conference on Magnetic Resonance in Food . 2015

机译：评估TD-NMR和定量MRI方法，以研究苹果制作技术中使用的苹果转化过程
5. Evaluation of methods to increase free procyanidin content in the cider fermentation process of Jonathan Apples. [D] . Tan, Mavis. 2005

机译：对乔纳森·苹果苹果酒发酵过程中增加游离原花青素含量的方法的评估。
6. Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review [O] . Marina Al Daccache, Mohamed Koubaa, Richard G. Maroun, 2020

机译：物理化学组成和微生物多样性在苹果汁发酵过程中的影响：综述
7. The chemical composition of apples and cider. I. The composition of apples in relation to cider and vinegar production. II. The composition of cider as determined by dominant fermentation with pure yeasts. By Wm. B. Alwood ... R. J. Davidson ... W. A. P. Moncure ... [O] . William Bradford Alwood, Robert James. Davidson, W. A. P. Moncure 1904

机译：苹果和苹果酒的化学成分。 I.与苹果酒和醋制造有关的苹果的组成。 II。苹果酒的组成，用纯酵母占优势发酵确定。通过WM。 B. Alwood ...... R. J. Davidson ... W. A.P. Moncure ...

Incidence of Land and Physicochemical Composition of Apples on the Qualitative and Quantitative Development of Microbial Flora During Cider Fermentations

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