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Kmetijski inštitut Slovenije, Ljubljana (KISLJ)
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  • Indigenous yeasts perform alcoholic fermentation and produce aroma compounds in wine
    Čuš, Franc ; Zabukovec, Polona, živil. ; Schroers, Hans-Josef
    Vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Vol. 35, no. 4, 2017, str. 339-345)
    Vrsta gradiva - članek, sestavni del
    Leto - 2017
    Jezik - angleški
    COBISS.SI-ID - 5397864
    DOI

vir: Czech Journal of Food Sciences. - ISSN 1212-1800 (Vol. 35, no. 4, 2017, str. 339-345)

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