Analysis of the growth behaviour of three varieties of Saccharomyces cerevisiae in a synthetic must with different nitrogen conditions

  1. T. Sieiro-Sampedro 1
  2. C. González-Barreiro 1
  3. R. Rial-Otero 1
  4. J. Simal-Gándara 1
  1. 1 Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo
Llibre:
Abstracts Book: International Congress on Grapevine and Wine Sciences

Editorial: Instituto de las Ciencias de la Vid y del Vino

Any de publicació: 2018

Pàgines: 131

Congrés: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)

Tipus: Aportació congrés

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