Properties and differences of commercial yeast strains with respect to their formation of sulfur compounds
Guardado en:
| Publicado en: | Wein-Wissenschaft |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Wein-Wissenschaft v. 51, no. 3-4 (1996), p. 187-192 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Wein-Wissenschaft |
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