The Nitrogen Source Impacts Major Volatile Compounds Released by Saccharomyces Cerevisiae During Alcoholic Fermentation

AuthID
 P-002-3D9
3
Author(s)
Tipo de Documento
Article
Year published
2012
Publicado
in INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, ISSN: 0168-1605
Volume: 160, Número: 2, Páginas: 87-93 (7)
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Publication Identifiers
Pubmed: 23177046
SCOPUS: 2-s2.0-84869989522
Wos: WOS:000312423000001
Source Identifiers
ISSN: 0168-1605
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