Study of the authenticity of commercial wine yeast strains by molecular techniques.

Fernández-Espinar MT, López V, Ramón D, Bartra E, Querol A

DOI: 10.1016/s0168-1605(01)00502-5
Published: 2001 Oct 22
Container: International journal of food microbiology
Publisher: Not recorded
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1016/s0168-1605-01-00502-5,
  title = {Study of the authenticity of commercial wine yeast strains by molecular techniques.},
  author = {Fernández-Espinar MT and López V and Ramón D and Bartra E and Querol A},
  year = {2001},
  journal = {International journal of food microbiology},
  doi = {10.1016/s0168-1605(01)00502-5},
  url = {https://doi.org/10.1016/s0168-1605(01)00502-5}
}

RIS

TY  - JOUR
TI  - Study of the authenticity of commercial wine yeast strains by molecular techniques.
AU  - Fernández-Espinar MT
AU  - López V
AU  - Ramón D
AU  - Bartra E
AU  - Querol A
PY  - 2001
JO  - International journal of food microbiology
DO  - 10.1016/s0168-1605(01)00502-5
UR  - https://doi.org/10.1016/s0168-1605(01)00502-5
ER  -

APA

MT, F., V, L., D, R., E, B., & A, Q. (2001). Study of the authenticity of commercial wine yeast strains by molecular techniques.. International journal of food microbiology. https://doi.org/10.1016/s0168-1605(01)00502-5

Source records

pubmed · retrieved 2026-09-25T19:41:50.817Z