Effect of a variation of grape must temperature on the fermentative ability and the neutral lipid content ofSaccharomyces cerevisiae
N. Rozes, F. Larue, P. Ribereau-GayonVolume:
10
Language:
english
Pages:
4
DOI:
10.1007/bf01027580
Date:
November, 1988
File:
PDF, 241 KB
english, 1988