Please use this identifier to cite or link to this item:
http://hdl.handle.net/2067/31177| Title: | Characterization of Active Dry Wine Yeast During Starter Culture (Pied de Cuve) Preparation for Sparkling Wine Production | Authors: | Benucci, I. Liburdi, Katia Cerreti, M. Esti, Marco |
Journal: | JOURNAL OF FOOD SCIENCE | Issue Date: | 2016 | URI: | http://hdl.handle.net/2067/31177 | DOI: | 10.1111/1750-3841.13379 |
| Appears in Collections: | A1. Articolo in rivista |
Show full item record
SCOPUSTM
Citations
10
15
Last Week
0
0
Last month
0
0
checked on Apr 17, 2024
Page view(s)
43
Last Week
0
0
Last month
0
0
checked on Apr 20, 2024
Google ScholarTM
Check
Altmetric
All documents in the "Unitus Open Access" community are published as open access.
All documents in the community "Prodotti della Ricerca" are restricted access unless otherwise indicated for specific documents