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.
Revue:
Journal of Bioscience and Bioengineering

ISSN: 1389-1723

Année de publication: 2001

Volumen: 91

Número: 2

Pages: 117-122

Type: Article

DOI: 10.1016/S1389-1723(01)80052-9 GOOGLE SCHOLAR
La source de données: Scopus