Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen
- DOI
- 10.1016/s1389-1723(03)80051-8
- Published
- 2003
- Container
- Journal of Bioscience and Bioengineering
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/s1389-1723-03-80051-8,
title = {Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen},
author = {Caroline Fornairon-Bonnefond and Evelyne Aguera and Christelle Deytieux and Jean-Marie Sablayrolles and Jean-Michel Salmon},
year = {2003},
journal = {Journal of Bioscience and Bioengineering},
doi = {10.1016/s1389-1723(03)80051-8},
url = {https://doi.org/10.1016/s1389-1723(03)80051-8}
}RIS
TY - JOUR TI - Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen AU - Caroline Fornairon-Bonnefond AU - Evelyne Aguera AU - Christelle Deytieux AU - Jean-Marie Sablayrolles AU - Jean-Michel Salmon PY - 2003 JO - Journal of Bioscience and Bioengineering DO - 10.1016/s1389-1723(03)80051-8 UR - https://doi.org/10.1016/s1389-1723(03)80051-8 ER -
APA
Fornairon-Bonnefond, C., Aguera, E., Deytieux, C., Sablayrolles, J., & Salmon, J. (2003). Impact of oxygen addition during enological fermentation on sterol contents in yeast lees and their reactivity towards oxygen. Journal of Bioscience and Bioengineering. https://doi.org/10.1016/s1389-1723(03)80051-8
Source records
- crossref · retrieved 2026-11-07T06:34:36.549Z