I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Technological affinity index for interaction between lactic..:
Naselli, Vincenzo
;
Pirrone, Antonino
;
Viola, Enrico
...
Food Chemistry. 460 (2024) - p. 140647 , 2024
Link:
https://doi.org/10.1016/j.foodchem.2024.140647
RT Journal T1
Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.foodchem.2024.140647&Exemplar=1&LAN=DE A1 Naselli, Vincenzo A1 Pirrone, Antonino A1 Viola, Enrico A1 Craparo, Valentina A1 Porrello, Antonella A1 Maggio, Antonella A1 Seminerio, Venera A1 Rocca, Giuseppe A1 Notarbartolo, Giuseppe A1 Krieger-Weber, Sibylle A1 Vagnoli, Paola A1 Weidmann, Stéphanie A1 Guzzon, Raffaele A1 Settanni, Luca A1 Moschetti, Giancarlo A1 Francesca, Nicola A1 Alfonzo, Antonio PB Elsevier BV YR 2024 SN 0308-8146 JF Food Chemistry VO 460 SP 140647 LK http://dx.doi.org/https://doi.org/10.1016/j.foodchem.2024.140647 DO https://doi.org/10.1016/j.foodchem.2024.140647 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)