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September 25, 2012Food MicrobiologyOpen Access

High-cell-density fermentation of Saccharomyces cerevisiae for the optimisation of mead production

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APAna Paula PereiraUniversidade do PortoAMAna Mendes‐FerreiraUniversity of LisbonJOJ. M. OliveiraUniversity of Minho

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Pereira et al. (2012) studied this question.

synapsesocial.com/papers/69d751c65f9a1dad5348fc2ahttps://doi.org/10.1016/j.fm.2012.09.006
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