Improved phenomenological model for an isothermal winemaking fermentation

Article

Abstract: An improved phenomenological model of the varietals must fermentation in a batch bioreactor under co

Palabras claves:

Isothermal fermentation, Phenomenological model, Tracking Trajectory, Winemaking

Autores:

Aballay P.M., Gustavo Juan Eduardo Scaglia, Mengual C., Ortiz O.A., Vallejo M.D.

Fuentes:

scopus