Fermentative features of vinification and maturation yeasts isolated in the Montilla-Moriles region of Southern Spain
- 30 April 1986
- journal article
- Published by Elsevier in Food Microbiology
- Vol. 3 (2) , 133-142
- https://doi.org/10.1016/s0740-0020(86)80036-3
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- A Modified Procedure for Alcohol Determination by Dichromate OxidationAmerican Journal of Enology and Viticulture, 1979
- EFFECT OF pH ON THE ACTIVITY OF Schizosaccharomyces pombeJournal of Food Science, 1973