Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine

Literals

• bibo:doi
  • 10.1016/j.ijfoodmicro.2018.09.010
• dcterms:creator
  • Velázquez R.
• dcterms:contributor
  • Velazquez R.; Zamora E.; Alvarez M.L.; Ramirez M.
• ou:eid
  • 2-s2.0-85053438373
• dcterms:publisher
  • International Journal of Food Microbiology
• bibo:eissn
  • 1879-3460
• fabio:hasPublicationYear
  • 2019
• bibo:issn
  • 0168-1605
• vivo:identifier
  • 2019-841
• bibo:page_range
  • 134-144
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Using Torulaspora delbrueckii killer yeasts in the elaboration of base wine and traditional sparkling wine
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053438373&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85053438373&origin=inward
• bibo:volume
  • 289

Typed Literals

• dcterms:created
  • 2019-01-16T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 29 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Inverse Relations

• Has related: ou:tienePublicacion
  • MANUEL RAMÍREZ FERNÁNDEZ
  • MARÍA ROCÍO VELÁZQUEZ OTERO