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.
Revue:
Food Chemistry: X

ISSN: 2590-1575

Année de publication: 2024

Volumen: 21

Type: Article

DOI: 10.1016/J.FOCHX.2024.101214 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus