Selection of non-Saccharomyces yeast strains for reducing alcohol levels in wine by sugar respiration

Autor: Quirós Asensio, ManuelRojas Ocáriz, VíctorGonzález García, Ramón; Morales P.; 

Tipo de documento: Artículo de revista

Revista: International Journal of Food Microbiology. ISSN: 0168-1605. Año: 2014. Volumen: 181. Páginas: 85-91.

Texto completo open access 

JCR:
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 12/123  F. impacto: 3,082 
Edición:
Science  Área: MICROBIOLOGY  Quartil: Q2  Lugar área: 12/123  F. impacto: 3,082 

SCIMAGO:
SJR:
1,334  SNIP: 1,606 

CIRC: GRUPO A - EXCELENCIA

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