Analysis of the growth behaviour of three varieties of Saccharomyces cerevisiae in a synthetic must with different nitrogen conditions
- T. Sieiro-Sampedro 1
- C. González-Barreiro 1
- R. Rial-Otero 1
- J. Simal-Gándara 1
- 1 Nutrition and Bromatology Group, Analytical and Food Chemistry Department, Faculty of Science, University of Vigo
Argitaletxea: Instituto de las Ciencias de la Vid y del Vino
Argitalpen urtea: 2018
Orrialdeak: 131
Biltzarra: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)
Mota: Biltzar ekarpena
