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Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma

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اقرأ أكثر حفظ في قائمتي
  • معلومة اضافية
    • بيانات النشر:
      Zenodo
    • الموضوع:
      2021
    • Collection:
      Zenodo
    • Relation:
      https://doi.org/10.5281/zenodo.10625590; https://doi.org/10.5281/zenodo.10625591; oai:zenodo.org:10625591; https://doi.org/10.3389/fmicb.2021.723815
    • الرقم المعرف:
      10.5281/zenodo.10625591
    • الرقم المعرف:
      10.3389/fmicb.2021.723815
    • الدخول الالكتروني :
      https://doi.org/10.5281/zenodo.10625591
      https://doi.org/10.3389/fmicb.2021.723815
    • Rights:
      info:eu-repo/semantics/openAccess ; Creative Commons Attribution 4.0 International ; https://creativecommons.org/licenses/by/4.0/legalcode
    • الرقم المعرف:
      edsbas.6E95862F