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.
Aldizkaria:
Food Chemistry: X

ISSN: 2590-1575

Argitalpen urtea: 2024

Alea: 21

Mota: Artikulua

DOI: 10.1016/J.FOCHX.2024.101214 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus