Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation
Guardado en:
Publicado en: | American Journal of Enology and Viticulture |
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Autor principal: | VALERO, E. |
Formato: | Sin ejemplares |
Lenguaje: | Inglés |
Colección: | American Journal of Enology and Viticulture v. 49, no. 2 (1998), p. 119-124 |
Materias: | |
Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
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