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First application of Lachancea thermotolerans in the fermentation of 'Vino Santo' as biological acidifier

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • Contributors:
      Guzzon, R.; Roman Villegas, T.; Gallo, A.; Malacarne, M.
    • بيانات النشر:
      DE
    • الموضوع:
      2022
    • Collection:
      Fondazione Edmund Mach: IRIS-OpenPub
    • Relation:
      ispartofbook:IVAS 2022: In Vino Analytica Scientia: analytical chemistry for wine, brandy and spirits, Neustadt, Germany, 3-7 July 2022; IVAS 2022: In Vino Analytica Scientia: analytical chemistry for wine, brandy and spirits; https://hdl.handle.net/10449/77775; https://ives-openscience.eu/14859/
    • الدخول الالكتروني :
      https://hdl.handle.net/10449/77775
      https://ives-openscience.eu/14859/
    • Rights:
      info:eu-repo/semantics/openAccess
    • الرقم المعرف:
      edsbas.4C1DEB98