Back to Search Start Over

Yeasts autolysis on the manufacture of sparkling wines; Influence of aging time on the release of polysaccharides and proteins and the consumption of oxygen by the lees.

Authors :
Departament de Bioquímica i Biotecnologia
Universitat Rovira i Virgili.
Pons Mercadé, Pere
Departament de Bioquímica i Biotecnologia
Universitat Rovira i Virgili.
Pons Mercadé, Pere
Source :
TDX (Tesis Doctorals en Xarxa)
Publication Year :
2021

Details

Database :
OAIster
Journal :
TDX (Tesis Doctorals en Xarxa)
Notes :
162 p., application/pdf, English
Publication Type :
Electronic Resource
Accession number :
edsoai.on1443570642
Document Type :
Electronic Resource

Tools

Authors Abstract Subjects Details