Survival Rate of Wine-Related Yeasts During Alcoholic Fermentation Assessed by Direct Live/Dead Staining Combined with Fluorescence in Situ Hybridization

AuthID
 P-002-7D5
4
Author(s)
Branco, P
·
Monteiro, M
·
Moura, P
·
Document Type
Article
Year published
2012
Published
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 158, Issue: 1, Pages: 49-57 (9)
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Pubmed®
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Publication Identifiers
Pubmed: 22819715
SCOPUS: 2-s2.0-84864389352
Wos: WOS:000307801900008
Source Identifiers
ISSN: 0168-1605
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