Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M330-9) during alcoholic fermentation of grape must

  1. Valero, E.
  2. Millán, C.
  3. Ortega, J.M.
Aldizkaria:
Journal of Bioscience and Bioengineering

ISSN: 1389-1723

Argitalpen urtea: 2001

Alea: 91

Zenbakia: 2

Orrialdeak: 117-122

Mota: Artikulua

DOI: 10.1016/S1389-1723(01)80052-9 GOOGLE SCHOLAR
Datuen iturria: Scopus