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Impact of high lipid contents on the production of fermenta..:
Guittin, Charlie
;
Maçna, Faïza
;
Sanchez, Isabelle
...
Applied Microbiology and Biotechnology. 105 (2021) 16-17 - p. 6435-6449 , 2021
Link:
https://doi.org/10.1007/s00253-021-11479-5
RT Journal T1 <Title>Impact of high lipid contents on the production of fermentative aromas during white wine fermentation</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1007_s00253-021-11479-5&Exemplar=1&LAN=DE A1 Guittin, Charlie A1 Maçna, Faïza A1 Sanchez, Isabelle A1 Poitou, Xavier A1 Sablayrolles, Jean-Marie A1 Mouret, Jean-Roch A1 Farines, Vincent PB Springer Science and Business Media LLC YR 2021 SN 0175-7598 SN 1432-0614 JF Applied Microbiology and Biotechnology VO 105 IS 16-17 SP 6435 OP 6449 LK http://dx.doi.org/https://doi.org/10.1007/s00253-021-11479-5 DO https://doi.org/10.1007/s00253-021-11479-5 SF ELIB - SuUB Bremen
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