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  1. 1
    Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis

    Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis von Sáez, J.S, Lopes, C.A, Kirs, V.C, Sangorrín, M.P

    Veröffentlicht in Letters in applied microbiology

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    Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis: Enhanced volatile phenols production in wine

    Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis: Enhanced volatile phenols production in w... von Sáez, J.S., Lopes, C.A., Kirs, V.C., Sangorrín, M.P.

    Veröffentlicht in Letters in applied microbiology

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