Relationship between phospholipid and sterol contents in Saccharomyces cerevisiae and Torulaspora delbrueckii and their fermentation activity in grape musts

Relationship between phospholipid and sterol contents in Saccharomyces cerevisiae and Torulaspora delbrueckii and their fermentation activity in grape musts

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Mauricio, J. C.
Otros Autores:	Guido, S., Ortega, J. M.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 42, no. 4 (1991), p. 301-308
Materias:	Fosfolípidos Esteroides Saccharomyces cerevisiae Levadura Fermentación Mosto de uva Enología Esteroles
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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