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THE IMPACT OF THE FERMENTATION CONDITIONS ON THE ESTER PROD..:
Yoncheva, Tatyana
;
Spasov, Hristo
;
Kostov, Georgi
Journal of microbiology, biotechnology and food sciences. 9 (2019) 3 - p. 562-566 , 2019
Link:
https://doi.org/10.15414/jmbfs.2019/20.9.3.562-566
RT Journal T1 <Title>THE IMPACT OF THE FERMENTATION CONDITIONS ON THE ESTER PRODUCING CAPACITY OF DIFFERENT SACCHAROMYCES CEREVISIAE STRAINS AND THE ORGANOLEPTIC PROFILE OF CABERNET SAUVIGNON WINES</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.15414_jmbfs.2019_20.9.3.562-566&Exemplar=1&LAN=DE A1 Yoncheva, Tatyana A1 Spasov, Hristo A1 Kostov, Georgi PB Slovak University of Agriculture in Nitra YR 2019 SN 1338-5178 JF Journal of microbiology, biotechnology and food sciences VO 9 IS 3 SP 562 OP 566 LK http://dx.doi.org/https://doi.org/10.15414/jmbfs.2019/20.9.3.562-566 DO https://doi.org/10.15414/jmbfs.2019/20.9.3.562-566 SF ELIB - SuUB Bremen
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