Saccharomyces Cerevisiae Diversity in Arbutus Unedo L. Fermentations in Association with the Volatile and Sensory Similarities of the Distillates

AuthID
 P-00W-VYF
5
Author(s)
Baleiras Couto, MM
·
Duarte, FL
Tipo de Documento
Article
Year published
2022
Publicado
in FOODS
Volume: 11, Número: 13, Páginas: 1916 (13)
Indexing
Wos®
Scopus®
Crossref®3
Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 35804732
SCOPUS: 2-s2.0-85133538352
Wos: WOS:000824511800001
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