Back to Search Start Over

Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.

Authors :
Zabukovec, Polona
Čadež, Neža
Čuš, Franc
Source :
Food Technology & Biotechnology; Jul-Sep2020, Vol. 58 Issue 3, p337-347, 11p
Publication Year :
2020

Abstract

<i>Copyright of Food Technology & Biotechnology is the property of Food Technology & Biotechnology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)

Details

Language :
English
ISSN :
13309862
Volume :
58
Issue :
3
Database :
Complementary Index
Journal :
Food Technology & Biotechnology
Publication Type :
Academic Journal
Accession number :
147356146
Full Text :
https://doi.org/10.17113/ftb.58.03.20.6677