Presence of lactic bacteria in the air of a winery during the vinification period.

Autor: Santamaría Aquilué, PilarOlarte Martínez, Mª. del CarmenGutiérrez Viguera, Ana RosaSanz Cervera, Susana A.López Ocón, ElenaLópez Martín, Rosa MªGarijo Jiménez, María del Patrocinio

Tipo de documento: Artículo de revista

Revista: International Journal of Food Microbiology. ISSN: 0168-1605. Año: 2009. Número: 1. Volumen: 136. Páginas: 142-146.

doi 10.1016/j.ijfoodmicro.2009.08.018

JCR:
Edición:
Science  Área: FOOD SCIENCE & TECHNOLOGY  Quartil: Q1  Lugar área: 8/117  F. impacto: 3,011 
Edición:
Science  Área: MICROBIOLOGY  Quartil: Q2  Lugar área: 33/95  F. impacto: 3,011 

SCIMAGO:
SJR:
1,262  SNIP: 1,502 

CIRC: GRUPO A - EXCELENCIA

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