CHANGES IN LIPID CONTENT OF WINE YEASTS DURING FERMENTATION BY IMMOBILIZED CELLS

Article English OPEN
Fedor Malik ; Ján Šajbidor (2010)
  • Publisher: HACCP Consulting
  • Journal: Potravinarstvo (issn: 1338-0230, eissn: 1337-0960)
  • Related identifiers: doi: 10.5219/56
  • Subject: Saccharomyces cerevisiae, etanol, imobilizácia, lipidy | Nutrition. Foods and food supply | TX341-641

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