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.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2377,  1438-2385

Argitalpen urtea: 2013

Alea: 236

Zenbakia: 1

Orrialdeak: 193-207

Mota: Artikulua

DOI: 10.1007/S00217-012-1874-9 GOOGLE SCHOLAR
Datuen iturria: Scopus