Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races

被引:0
作者
E. Valero
J.C. Mauricio
M.C. Milán
J.M. Ortega
机构
[1] University of Córdoba,Department of Microbiology, Faculty of Sciences
来源
Biotechnology Letters | 1999年 / 21卷
关键词
biological aging; fermentation; Saccharomyces cerevisiae; urea; wine;
D O I
暂无
中图分类号
学科分类号
摘要
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页码:555 / 559
页数:4
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