Influencia de los micronutrientes en la fermentación alcohólica de levaduras tipo Saccharomyces cerevisiae CEG

Influencia de los micronutrientes en la fermentación alcohólica de levaduras tipo Saccharomyces cerevisiae CEG

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Detalles Bibliográficos
Publicado en:	Semana Vitivinícola
Autor principal:	Palacios, Antonio
Formato:	Sin ejemplares
Lenguaje:	Español
Colección:	Semana Vitivinícola no. 2912 (2002), p. 1830-1835
Materias:	Enología Vinos Mosto de uva Fermentación Fermentación alcohólica Levadura Oligoelementos Saccharomyces Saccharomyces cerevisiae Vitaminas Micronutrientes
Publicación relacionada:	Contenido en: Semana Vitivinícola

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