Changes in the urea concentration during controlled wine aging by two flor veil-forming yeasts

Changes in the urea concentration during controlled wine aging by two flor veil-forming yeasts

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Veröffentlicht in:Biotechnology letters 1995-04, Vol.17 (4), p.401-406
Hauptverfasser: MAURICIO, J. C, MILLAN, M. C, MORENO, J, ORTEGA, J. M
Format: Artikel
Sprache:eng
Schlagworte:
Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
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container_end_page 406
container_issue 4
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container_title Biotechnology letters
container_volume 17
creator MAURICIO, J. C
MILLAN, M. C
MORENO, J
ORTEGA, J. M
description
doi_str_mv 10.1007/BF00130797
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language eng
recordid cdi_crossref_primary_10_1007_BF00130797
source SpringerLink Journals - AutoHoldings
subjects Biological and medical sciences
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
Wines and vinegars
title Changes in the urea concentration during controlled wine aging by two flor veil-forming yeasts
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