English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/131450
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:
Title

Past and Future of Non-Saccharomyces Yeasts: From Spoilage Microorganisms to Biotechnological Tools for Improving Wine Aroma Complexity

AuthorsPadilla, Beatriz ; Gil, José Vicente ; Manzanares, Paloma
KeywordsNon-Saccharomyces yeasts
Enzymes
Secondary metabolites
Primary aroma
Secondary aroma
Mixed starters
Aroma complexity
Issue Date31-Mar-2016
PublisherFrontiers Media
CitationFrontiers in Microbiology (2016) 7:411
Publisher version (URL)http://dx.doi.org/10.3389/fmicb.2016.00411
URIhttp://hdl.handle.net/10261/131450
DOI10.3389/fmicb.2016.00411
E-ISSN1664-302X
Appears in Collections:(IATA) Artículos
Files in This Item:
File Description SizeFormat 
fmicb-07-00411.pdfArtículo principal579,17 kBAdobe PDFThumbnail
View/Open