葡萄酒
选择(遗传算法)
食品科学
生物
色谱法
化学
计算机科学
人工智能
作者
Silvana M. del Mónaco,N. Barda,Narciso Rubio,Adriana Caballero
摘要
The use of P. kudriavzevii ÑNI15 as mixed starter with S. cerevisiae would eliminate the cultural and cellar operations undertaken to adjust the musts acidity, therefore improving wine quality and reducing production costs.
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