Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking

  1. Belda, I.
  2. Conchillo, L.B.
  3. Ruiz, J.
  4. Navascués, E.
  5. Marquina, D.
  6. Santos, A.
Revue:
International Journal of Food Microbiology

ISSN: 1879-3460,  0168-1605

Année de publication: 2016

Volumen: 223

Pages: 1-8

Type: Article

DOI: 10.1016/J.IJFOODMICRO.2016.02.003 GOOGLE SCHOLAR
La source de données: Scopus