Marina, G., Kazakova, J., García-Serrano, P., Ubeda, C., Valero Blanco, E. M., Cerezo, A. B., . . . García-Parrilla, M. C. (2024). Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation.
Citación estilo ChicagoMarina, González-Ramírez., Julia Kazakova, Pedro García-Serrano, Cristina Ubeda, Eva María Valero Blanco, Ana B. Cerezo, Ana M. Troncoso, y M. Carmen García-Parrilla. Commercial Wine Yeast Nitrogen Requirement Influences the Production of Secondary Metabolites (aroma, Hydroxytyrosol, Melatonin and Other Bioactives) During Alcoholic Fermentation. 2024.
Cita MLAMarina, González-Ramírez., et al. Commercial Wine Yeast Nitrogen Requirement Influences the Production of Secondary Metabolites (aroma, Hydroxytyrosol, Melatonin and Other Bioactives) During Alcoholic Fermentation. 2024.