Relationship between the phospholipid and sterol contents inSaccharomyces cerevisiae andTorulaspora delbrueckii, and their permanence during the fermentation of musts from grapes of the Pedro Ximenez variety
- 31 March 1990
- journal article
- research article
- Published by Springer Nature in Biotechnology Letters
- Vol. 12 (4) , 265-270
- https://doi.org/10.1007/bf01093519
Abstract
No abstract availableKeywords
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