Fermentative capabilities and volatile compounds produced by Kloeckera/Hanseniaspora and Saccharomyces yeast strains in pure and mixed cultures during Agave tequilana juice fermentation
Crossref DOI link: https://doi.org/10.1007/s10482-015-0506-3
Published Online: 2015-06-25
Published Print: 2015-09
Update policy: https://doi.org/10.1007/springer_crossmark_policy
González-Robles, Ivonne Wendolyne http://orcid.org/0000-0001-8889-5723
Estarrón-Espinosa, Mirna
Díaz-Montaño, Dulce María
Funding for this research was provided by:
CONACYT (SEP-CONACYT-2005)
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