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Changes in aroma compounds of Sherry wines during their biological aging 1 carried out by Saccharomyces cerevisiae races bayanus and capensis
dc.contributor.author | Cortes, M.B. | |
dc.contributor.author | Zea, L. | |
dc.contributor.author | Moyano, L. | |
dc.contributor.author | Medina, M. | |
dc.contributor.author | Moreno, Juan | |
dc.date.accessioned | 2017-01-17T08:41:15Z | |
dc.date.available | 2017-01-17T08:41:15Z | |
dc.date.issued | 2017-01-17 | |
dc.identifier.uri | http://hdl.handle.net/10396/14296 | |
dc.format.mimetype | application/pdf | es_ES |
dc.language.iso | eng | es_ES |
dc.rights | https://creativecommons.org/licenses/by-nc-nd/4.0/ | es_ES |
dc.subject | Wine | es_ES |
dc.subject | Aromas | es_ES |
dc.subject | Biological aging | es_ES |
dc.subject | Film yeasts | es_ES |
dc.subject | Sherry wine | es_ES |
dc.title | Changes in aroma compounds of Sherry wines during their biological aging 1 carried out by Saccharomyces cerevisiae races bayanus and capensis | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |