Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines
By: Anna Stój
Authors
Anna Stój
Katedra Biotechnologii, Mikrobiologii i Żywienia Człowieka, Wydział Nauk o Żywności i Biotechnologii, Uniwersytet Przyrodniczy w Lublinie, Lublin, Poland
Language: English, Polish
Page range: 167 - 178
Submitted on: Nov 1, 2019
Accepted on: Apr 1, 2020
Published on: Jun 19, 2020
Published by: Polish Society of Microbiologists
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
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© 2020 Anna Stój, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.