Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds

Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds

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Detalles Bibliográficos
Publicado en:	Wein-Wissenschaft
Autor principal:	RAUHUT, D.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Wein-Wissenschaft v. 51, no. 3-4 (1996), p. 187-192
Materias:	Enología Vinos Aroma Levadura Compuesto volátil Azufre Fermentación Nitrógeno asimilable
Publicación relacionada:	Contenido en: Wein-Wissenschaft

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