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Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines Cover

Influence Of Yeast And Lactic Acid Bacteria On The Content Of Volatile Compounds And Other Oenological Parameters Of Wines

Advancements of Microbiology
Volume 59 (2020): Issue 2 (January 2020)
By:   
Open Access
|Jun 2020
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DOI: https://doi.org/10.21307/PM-2020.59.2.013 | Journal eISSN: 2545-3149 | Journal ISSN: 0079-4252
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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
Keywords:
wine,
yeast,
lactic acid bacteria
Related subjects:
Life sciences,
Microbiology and virology

© 2020 Anna Stój, published by Polish Society of Microbiologists
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 59 (2020): Issue 2 (January 2020)
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