Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium

Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Jiranek, V.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 46, no. 1 (1995), p. 75-83
Materias:	Enología Vinos Levadura Saccharomyces Saccharomyces cerevisiae Aminoácidos Amoníaco
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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