Effect of proanthocyanidins on yeast metabolism, H+-ATPase activity, and wine fermentation
Guardado en:
| Publicado en: | American journal of enology and viticulture |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of enology and viticulture v. 62, no. 4 (2011), p. 512-518 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
| LEADER | 00857cab#a22003014c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID060206 | ||
| 003 | OAG | ||
| 008 | 130315s2011 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Effect of proanthocyanidins on yeast metabolism, H+-ATPase activity, and wine fermentation |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Fermentación |
| 650 | # | 4 | |a Levadura |
| 650 | # | 4 | |a Metabolismo |
| 650 | # | 4 | |a Flavonoides |
| 653 | # | # | |a Proantocianidina |
| 700 | 1 | # | |a Li, Jing-Yuan |
| 700 | 1 | # | |a Du, Gang |
| 700 | 1 | # | |a Yang, Xiao |
| 700 | 1 | # | |a Huang, Wei-Dong |
| 773 | 0 | # | |t American journal of enology and viticulture |g v. 62, no. 4 (2011), p. 512-518 |
| 999 | # | # | |a Jorge |
