Metabolites produced during fermentation of wine by mixed cultures of yeasts and lactic acid bacteria

Simple item page
dc.contributor.authorFrancisco Javier P�rez-Z��iga
dc.contributor.authorFrancisco Bravo Abad
dc.contributor.authorLucio Gonz�les Cartagena
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T17:27:39Z
dc.date.available2026-03-22T17:27:39Z
dc.date.issued1994
dc.identifier.doi10.1007/bf01193439
dc.identifier.urihttps://doi.org/10.1007/bf01193439
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/64306
dc.language.isoen
dc.publisherSpringer Science+Business Media
dc.relation.ispartofEuropean Food Research and Technology
dc.sourceInstituto de Fermentaciones Industriales
dc.subjectFermentation
dc.subjectLactic acid
dc.subjectAcetaldehyde
dc.subjectBacteria
dc.subjectWine
dc.subjectMalolactic fermentation
dc.subjectWine fault
dc.subjectFood science
dc.subjectChemistry
dc.subjectFermentation in winemaking
dc.titleMetabolites produced during fermentation of wine by mixed cultures of yeasts and lactic acid bacteria
dc.typearticle

Files

Collections

Artículo Científico Publicado