Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts

Literals

ou:bibtex
- @inproceedings{Mart_nez_2020, doi = {10.3390/foods_2020-07756}, url = {https://doi.org/10.3390%2Ffoods_2020-07756}, year = 2020, month = {nov}, publisher = {{MDPI}}, author = {Alberto Mart{\'{\i}}nez and Roc{\'{\i}}o Vel{\'{a}}zquez and Emiliano Zamora and Mar{\'{\i}}a L. Franco and Camille Garzo and Patricia Gil and Luis M. Hern{\'{a}}ndez and Manuel Ram{\'{\i}}rez}, title = {Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts}, booktitle = {The 1st International Electronic Conference on Food Science and Functional Foods} }
dcterms:contributor
- Alberto Martínez, Rocío Velázquez, Emiliano Zamora, María L. Franco, Camille Garzo, Patricia Gil, Luis M. Hernández, Manuel Ramírez
bibo:doi
- 10.3390/foods_2020-07756
fabio:hasPublicationYear
- 2020
vivo:identifier
- 2020-1600
ou:tipoPublicacion
- Conference Paper
dcterms:title
- Base Wine and Traditional Sparkling Wine Making Using Torulaspora delbrueckii Killer Yeasts
vcard:url
- https://doi.org/10.3390/foods_2020-07756
ou:urlOrcid
- https://doi.org/10.3390/foods_2020-07756