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Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods
González-Arenzana, Lucía, Santamaría, Pilar, Gutiérrez, Ana Rosa, López, Rosa, López-Alfaro, IsabelVolume:
243
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-016-2720-2
Date:
January, 2017
File:
PDF, 489 KB
english, 2017