Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation

Determination of the three isomers of 2,3-Butanediol formed by yeasts or lactic acid bacteria during fermentation

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Herold, B.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 46, no. 1 (1995), p. 134-137
Materias:	Enología Vinos Levadura Bacterias acidolácticas Fermentación Fermentación maloláctica Saccharomyces Saccharomyces cerevisiae Lactobacillus Leuconostoc Isómeros
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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