Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation

Effect of grape skin maceration on sterol, phospholipid, and fatty acid contents of saccharomyces cerevisiae during alcoholic fermentation

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
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:	Enología Vinos Fermentación Fermentación alcohólica Vid Maceración Esteroles Fosfolípidos Acidos grasos Levadura Saccharomyces Saccharomyces cerevisiae
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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