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Influence of different commercial yeasts on volatile fracti..:

Cotea, Valeriu V ; Focea, Mihai-Cristian ; Luchian, Camelia-Elena...
Cotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, and Andreea Popîrdă. 2021. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines". Foods 10, no. 2: 247. https://doi.org/10.3390/foods10020247.. , 2021

Link: https://repository.uaiasi.ro/xmlui/handle/20.500.12811..

RT Journal
T1 <Title>Influence of different commercial yeasts on volatile fraction of sparkling wines</Title>

UL https://suche.suub.uni-bremen.de/peid=base-ftunivsamviasi:oai:repository.iuls.ro:20.500.12811_4231&Exemplar=1&LAN=DE
				
A1 Cotea, Valeriu V
A1 Focea, Mihai-Cristian
A1 Luchian, Camelia-Elena
A1 Colibaba, Lucia-Cintia
A1 Scutarașu, Elena-Cristina
A1 Niculaua, Marius
A1 Zamfir, Cătălin-Ioan
A1 Popîrdă, Andreea
PB MDPI
YR 2021
K1 reverse-osmosis
K1 yeasts
K1 ethanol reduction
K1 sparkling wines
K1 volatile compounds
JF Cotea, Valeriu V., Mihai Cristian Focea, Camelia Elena Luchian, Lucia Cintia Colibaba, Elena Cristina Scutarașu, Niculaua Marius, Cătălin Ioan Zamfir, and Andreea Popîrdă. 2021. "Influence of Different Commercial Yeasts on Volatile Fraction of Sparkling Wines". Foods 10, no. 2: 247. https://doi.org/10.3390/foods10020247.
LK http://dx.doi.org/https://repository.uaiasi.ro/xmlui/handle/20.500.12811/4231
DO https://repository.uaiasi.ro/xmlui/handle/20.500.12811/4231
SF ELIB - SuUB Bremen

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