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Contribution of non-Saccharomyces yeasts to wine volatile a..:
Binati, Renato L.
;
Lemos Junior, Wilson J.F.
;
Luzzini, Giovanni
...
International Journal of Food Microbiology. 318 (2020) - p. 108470 , 2020
Link:
https://doi.org/10.1016/j.ijfoodmicro.2019.108470
RT Journal T1
Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: A study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.ijfoodmicro.2019.108470&Exemplar=1&LAN=DE A1 Binati, Renato L. A1 Lemos Junior, Wilson J.F. A1 Luzzini, Giovanni A1 Slaghenaufi, Davide A1 Ugliano, Maurizio A1 Torriani, Sandra PB Elsevier BV YR 2020 SN 0168-1605 JF International Journal of Food Microbiology VO 318 SP 108470 LK http://dx.doi.org/https://doi.org/10.1016/j.ijfoodmicro.2019.108470 DO https://doi.org/10.1016/j.ijfoodmicro.2019.108470 SF ELIB - SuUB Bremen
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