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.
Revista:
LWT - Food Science and Technology

ISSN: 0023-6438

Ano de publicación: 2002

Volume: 35

Número: 7

Páxinas: 593-599

Tipo: Artigo

DOI: 10.1016/S0023-6438(02)90916-3 GOOGLE SCHOLAR
Fonte de datos: Scopus