Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source

Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source

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Detalles Bibliográficos
Publicado en:	Annali dell'Istituto Sperimentale per l'Enologia
Autor principal:	Conterno, Lorena
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Annali dell'Istituto Sperimentale per l'Enologia v. 25, no. 2 (1994), p. 415-432
Materias:	Enología Vinos Levadura Mosto de uva Proteínas Peptidasas Nitrógeno
Publicación relacionada:	Contenido en: Annali dell'Istituto Sperimentale per l'Enologia

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