Computational Modelling of Multi-scale Solute Dispersion in Porous Media - An Approach Based on Stochastic Calculus

Don Kulasiri

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DC Field	Value	Language
dc.contributor.author	Don Kulasiri
dc.date.accessioned	2022-05-02T08:29:12Z	-
dc.date.available	2022-05-02T08:29:12Z	-
dc.date.issued	2019
dc.identifier.isbn	9789533077260
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/146843	-
dc.language.iso	eng
dc.publisher	IntechOpen
dc.relation.uri	https://mdpi.com/books/pdfview/book/1749
dc.rights.uri	CC BY-NC-ND (姓名標示-非商業性-禁止改作)
dc.source	DOAB
dc.subject.classification	Mathematics
dc.subject.other	Lachancea thermotolerans
dc.subject.other	Kluyveromyces thermotolerans
dc.subject.other	acidification
dc.subject.other	wines
dc.subject.other	sequential fermentations
dc.subject.other	non-Saccharomyces
dc.subject.other	non-Saccharomyces yeasts
dc.subject.other	Wickerhamomyces anomalus
dc.subject.other	Pichia anomala
dc.subject.other	enzymes
dc.subject.other	glycosidases
dc.subject.other	acetate esters
dc.subject.other	biocontrol
dc.subject.other	mixed starters
dc.subject.other	wine
dc.subject.other	wine
dc.subject.other	Zygosaccharomyces rouxii
dc.subject.other	re-fermentation
dc.subject.other	spoilage-control
dc.subject.other	non-Saccharomyces
dc.subject.other	high-ethanol
dc.subject.other	Schizosaccharomyces pombe
dc.subject.other	oenological uses
dc.subject.other	maloalcoholic fermentation
dc.subject.other	stable pigments
dc.subject.other	wine safety
dc.subject.other	non-Saccharomyces yeast
dc.subject.other	Saccharomycodes ludwigii
dc.subject.other	S. ludwigii
dc.subject.other	spoilage yeasts’ control
dc.subject.other	ageing-on-lees
dc.subject.other	non-Saccharomyces
dc.subject.other	yeast
dc.subject.other	sparkling wine
dc.subject.other	nitrogen
dc.subject.other	aroma
dc.subject.other	Candida stellata
dc.subject.other	ecology
dc.subject.other	taxonomy
dc.subject.other	metabolism
dc.subject.other	processing foods
dc.subject.other	co-fermentation
dc.subject.other	non-Saccharomyces
dc.subject.other	genome
dc.subject.other	aroma compounds
dc.subject.other	anthocyanin
dc.subject.other	mixed cultures fermentation
dc.subject.other	flavor complexity
dc.subject.other	Aureobasidium pullulans
dc.subject.other	biotechnological applications
dc.subject.other	viticulture
dc.subject.other	enzymes
dc.subject.other	non-Saccharomyces yeasts
dc.subject.other	Torulaspora delbrueckii
dc.subject.other	winemaking
dc.subject.other	yeast inoculation
dc.subject.other	yeast dominance
dc.subject.other	wine quality
dc.subject.other	genetic improvement
dc.subject.other	antimicrobial peptides
dc.subject.other	biocontrol
dc.subject.other	Brettanomyces bruxellensis
dc.subject.other	Candida intermedia
dc.subject.other	wine
dc.subject.other	off-flavors
dc.subject.other	wine acidity
dc.subject.other	volatile acidity
dc.subject.other	malolactic bacteria
dc.subject.other	Lactobacillus plantarum
dc.subject.other	Lachancea thermotolerans
dc.subject.other	Schizosaccharomyces pombe
dc.subject.other	Candida stellate
dc.subject.other	Torulaspora delbrueckii
dc.subject.other	Zygotorulaspora florentina
dc.subject.other	Pichia kudriavzevii
dc.subject.other	Stermerella bacillaris
dc.subject.other	Metschnikowia pulcherrima
dc.subject.other	oenological uses
dc.subject.other	enzymes
dc.subject.other	stable pigments
dc.subject.other	pulcherrimin
dc.subject.other	n/a
dc.subject.other	n/a
dc.title	Computational Modelling of Multi-scale Solute Dispersion in Porous Media - An Approach Based on Stochastic Calculus
dc.type	電子教科書
dc.classification	自然科學類
Theme:	教科書-自然科學類

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