Alcohols, Esters and Heavy Sulphur Compounds Production by Pure and Mixed Cultures of Apiculate Wine Yeasts

AuthID
 P-000-1BX
4
Author(s)
Tipo de Documento
Article
Year published
2005
Publicado
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 103, Número: 3, Páginas: 285-294 (10)
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Publication Identifiers
Pubmed: 16099313
SCOPUS: 2-s2.0-23744479437
Wos: WOS:000231913000005
Source Identifiers
ISSN: 0168-1605
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