A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

  1. Vicente, J.
  2. Vladic, L.
  3. Navascués, E.
  4. Brezina, S.
  5. Santos, A.
  6. Calderón, F.
  7. Tesfaye, W.
  8. Marquina, D.
  9. Rauhut, D.
  10. Benito, S.
Revista:
Food Chemistry: X

ISSN: 2590-1575

Any de publicació: 2024

Volum: 21

Tipus: Article

DOI: 10.1016/J.FOCHX.2024.101214 GOOGLE SCHOLAR lock_openAccés obert editor
Font de les dades: Scopus