Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice

Effect of must turbidity on cell wall porosity and macromolecule excretion of Saccharomyces cerevisiae cultivated on grape juice

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	BOIVIIN, Stéphane
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 3 (1998), p. 325-332
Materias:	Enología Mosto de uva Zumo de uva Propiedades ópticas Pared celular Permeabilidad Bacteria Saccharomyces Saccharomyces cerevisiae Chardonnay Turbidez Porosidad
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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