Lactic acid bacteria communities in must, alcoholic and malolactic Tempranillo wine fermentations, by culture-dependent and culture-independent methods
Crossref DOI link: https://doi.org/10.1007/s00217-016-2720-2
Published Online: 2016-05-28
Published Print: 2017-01
Update policy: https://doi.org/10.1007/springer_crossmark_policy
González-Arenzana, Lucía
Santamaría, Pilar
Gutiérrez, Ana Rosa
López, Rosa
López-Alfaro, Isabel
Text and Data Mining valid from 2016-05-28