Biotechnological potential of non-Saccharomyces yeasts isolated during spontaneous fermentations of Malvar (Vitis vinifera cv. L.)

  1. Cordero-Bueso, G.
  2. Esteve-Zarzoso, B.
  3. Cabellos, J.M.
  4. Gil-Díaz, M.
  5. Arroyo, T.
Journal:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Year of publication: 2013

Volume: 236

Issue: 1

Pages: 193-207

Type: Article

DOI: 10.1007/S00217-012-1874-9 GOOGLE SCHOLAR
Data source: Scopus