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Influence of pre-fermentative treatment on the fatty acid content of Saccharomyces cerevisiae (M330-9) during alcoholic fermentation of grape must
Eva Valero, Carmen Millán, José M. OrtegaVolume:
91
Year:
2001
Language:
english
Pages:
6
DOI:
10.1016/s1389-1723(01)80052-9
File:
PDF, 713 KB
english, 2001