Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.
about
Microbial diversity and their roles in the vinegar fermentation process.Functional properties of vinegar.Succession of selected strains of Acetobacter pasteurianus and other acetic acid bacteria in traditional balsamic vinegar.Microbial community, and biochemical and physiological properties of Korean traditional black raspberry (Robus coreanus Miquel) vinegar.
P2860
Application of molecular methods to demonstrate species and strain evolution of acetic acid bacteria population during wine production.
description
2005 nî lūn-bûn
@nan
2005年の論文
@ja
2005年学术文章
@wuu
2005年学术文章
@zh
2005年学术文章
@zh-cn
2005年学术文章
@zh-hans
2005年学术文章
@zh-my
2005年学术文章
@zh-sg
2005年學術文章
@yue
2005年學術文章
@zh-hant
name
Application of molecular metho ...... lation during wine production.
@en
Application of molecular metho ...... lation during wine production.
@nl
type
label
Application of molecular metho ...... lation during wine production.
@en
Application of molecular metho ...... lation during wine production.
@nl
prefLabel
Application of molecular metho ...... lation during wine production.
@en
Application of molecular metho ...... lation during wine production.
@nl
P2093
P1476
Application of molecular metho ...... lation during wine production.
@en
P2093
Angel González
Montse Poblet
Núria Hierro
P304
P356
10.1016/J.IJFOODMICRO.2004.11.020
P577
2005-07-01T00:00:00Z