Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation

Literals

• bibo:issn
  • 0963-9969
• bibo:eissn
  • 1873-7145
• ou:eid
  • 2-s2.0-85094141212
• bibo:doi
  • 10.1016/j.foodres.2020.109779
• dcterms:contributor
  • Ferrando N.; Araque I.; Ortis A.; Thornes G.; Bautista-Gallego J.; Bordons A.; Reguant C.
• dcterms:creator
  • Ferrando N.
• fabio:hasPublicationYear
  • 2020
• vivo:identifier
  • 2020-3012
• dcterms:publisher
  • Food Research International
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Evaluating the effect of using non-Saccharomyces on Oenococcus oeni and wine malolactic fermentation
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85094141212&origin=inward
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85094141212&origin=inward
• bibo:volume
  • 138

Typed Literals

• dcterms:created
  • 2020-12-01T00:00:00 (xsd:dateTime)
• ou:vecesCitado
  • 36 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • FOOD RESEARCH INTERNATIONAL

Inverse Relations

• Has related: ou:tienePublicacion
  • JOAQUÍN BAUTISTA GALLEGO