Changes in the Composition of the Lactic Acid Bacteria Behavior and the Diversity of Oenococcus Oeni Isolated from Red Wines Supplemented with Selected Grape Phenolic Compounds

AuthID
 P-00Q-C1Q
3
Author(s)
Collombel, I
·
Document Type
Article
Year published
2018
Published
in FERMENTATION-BASEL, ISSN: 2311-5637
Volume: 5, Issue: 1
Indexing
Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-85063137866
Wos: WOS:000464260400003
Source Identifiers
ISSN: 2311-5637
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