Isolation and Characterization of Phénolé-Producing Yeasts from Grapes, Domestic Wine-Making Process and Red Wine Products

Autor:	Takumi ONDA, Masakazu KOMATSU
Rok vydání:	2018
Zdroj:	Food Preservation Science. 44:285-292
ISSN:	2186-1277 1344-1213
DOI:	10.5891/jafps.44.285
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::36fda3f3f12da50cfad9e8aee6a00ddc https://doi.org/10.5891/jafps.44.285 Zobrazit plný text záznamu