adaptive response
- You have accessRestricted accessEffect of Proanthocyanidins on Yeast Metabolism, H+-ATPase Activity, and Wine FermentationJing-Yuan Li, Gang Du, Xiao Yang, Wei-Dong HuangAm J Enol Vitic. 2011 62: 512-518 ; DOI: 10.5344/ajev.2011.11021Jing-Yuan Li1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, China2Center for Research and Development of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China3Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, ChinaGang Du1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, ChinaXiao Yang1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, ChinaWei-Dong Huang1College of Food Science and Nutritional Engineering, China Agricultural University, Haidian District, Beijing, 100083, China2Center for Research and Development of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China3Beijing Key Laboratory of Viticulture and Enology, China Agricultural University, Haidian District, Beijing, 100083, China