Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M330-9) during alcoholic fermentation of grape must

✍ Scribed by Eva Valero; Carmen Millán; José M. Ortega

• Book ID: 114398961
• Publisher: Elsevier Science
• Year: 2001
• Tongue: English
• Weight: 713 KB
• Volume: 91
• Category: Article
• ISSN: 1389-1723
• DOI: 10.1016/s1389-1723(01)80052-9