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Osmoadaptation of wine yeast (Saccharomyces cerevisiae) dur..:
Heit, C.
;
Martin, S.J.
;
Yang, F.
.
Journal of Applied Microbiology. 124 (2018) 6 - p. 1506-1520 , 2018
Link:
https://doi.org/10.1111/jam.13733
RT Journal T1 <Title>Osmoadaptation of wine yeast (Saccharomyces cerevisiae) during Icewine fermentation leads to high levels of acetic acid</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1111_jam.13733&Exemplar=1&LAN=DE A1 Heit, C. A1 Martin, S.J. A1 Yang, F. A1 Inglis, D.L. PB Oxford University Press (OUP) YR 2018 SN 1364-5072 JF Journal of Applied Microbiology VO 124 IS 6 SP 1506 OP 1520 LK http://dx.doi.org/https://doi.org/10.1111/jam.13733 DO https://doi.org/10.1111/jam.13733 SF ELIB - SuUB Bremen
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