Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of "Saccharomyces cerevisiae" during alcoholic fermentation
- Eva María Valero Blanco
- María C. Millán
- Juan Carlos García Mauricio
- J.M. Ortega
ISSN: 0002-9254
Année de publication: 1998
Volumen: 49
Número: 2
Pages: 119-124
Type: Article