Changes in the lipid composition of Saccharomyces cerevisiae race capensis (G-1) during alcoholic fermentation and flor film formation

  1. Valero, E.
  2. Millán, C.
  3. Ortega, J.M.
Revue:
LWT - Food Science and Technology

ISSN: 0023-6438

Année de publication: 2002

Volumen: 35

Número: 7

Pages: 593-599

Type: Article

DOI: 10.1016/S0023-6438(02)90916-3 GOOGLE SCHOLAR
La source de données: Scopus