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

M Fernández-Espinar

Open source

DOI: 10.1016/s0168-1605(01)00502-5
Published: 2001-10-22
Container: International Journal of Food Microbiology
Publisher: Elsevier BV
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 = {M Fernández-Espinar},
  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  - M Fernández-Espinar
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

Fernández-Espinar, M. (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

crossref · retrieved 2026-11-10T14:15:29.706Z