The Optothermal Approach to a Real Time Monitoring of Glucose Content During Fermentation by Brewers Yeast.

J.P. Favier, D. Bicanic, P. Helander, M. van Iersel

Research output: Contribution to journalArticleAcademicpeer-review

6 Citations (Scopus)
Original languageEnglish
Pages (from-to)205-211
JournalJournal of Biochemical and Biophysical Methods
Volume34
DOIs
Publication statusPublished - 1997

Cite this