Influence of the yeasts and enzyme preparations on content of amino acids in dry white wines
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2022-07-08 20:38
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TARAN, Nicolae, ANTOHI, Maria. Influence of the yeasts and enzyme preparations on content of amino acids in dry white wines. In: Microbial Biotechnology, Ed. 2, 9-10 octombrie 2014, Chișinău. Chișinău, Republica Moldova: Institutul de Microbiologie şi Biotehnologie, 2014, Ediția 2, pp. 79-83. ISBN 978-9975-4432-8-9.
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Microbial Biotechnology
Ediția 2, 2014
Conferința "Microbial Biotechnology"
2, Chișinău, Moldova, 9-10 octombrie 2014

Influence of the yeasts and enzyme preparations on content of amino acids in dry white wines


Pag. 79-83

Taran Nicolae, Antohi Maria
 
Practical Scientific Institute of Horticulture and Food Technology
 
Disponibil în IBN: 23 mai 2019