Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems

Glucose and ethanol tolerant enzymes produced by Pichia (Wickerhamomyces) isolates from enological ecosystems

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Detalles Bibliográficos
Publicado en:	American journal of enology and viticulture
Autor principal:	Madrigal, Tania
Otros Autores:	Maicas, Sergi, Mateo Tolosa, José J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American journal of enology and viticulture v. 64, no. 1 (2013), p. 126-133
Materias:	Enología Pichia Levadura Enzimas Glucosa Etanol Mosto de uva Vinos Glicosidasas Wickerhamomyces
Publicación relacionada:	Contenido en: American journal of enology and viticulture

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