Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications

Jean-Michel Salmon

Open source

DOI: 10.1016/j.lwt.2005.11.005
Published: 2006-11
Container: LWT - Food Science and Technology
Publisher: Elsevier BV
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/j.lwt.2005.11.005,
  title = {Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications},
  author = {Jean-Michel Salmon},
  year = {2006},
  journal = {LWT - Food Science and Technology},
  doi = {10.1016/j.lwt.2005.11.005},
  url = {https://doi.org/10.1016/j.lwt.2005.11.005}
}

RIS

TY  - JOUR
TI  - Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications
AU  - Jean-Michel Salmon
PY  - 2006
JO  - LWT - Food Science and Technology
DO  - 10.1016/j.lwt.2005.11.005
UR  - https://doi.org/10.1016/j.lwt.2005.11.005
ER  -

APA

Salmon, J. (2006). Interactions between yeast, oxygen and polyphenols during alcoholic fermentations: Practical implications. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2005.11.005

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crossref · retrieved 2026-11-10T07:48:25.993Z