Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production.

Bautista-Rosales PU, Ragazzo-Sánchez JA, Ruiz-Montañez G, Ortiz-Basurto RI, Luna-Solano G, Calderón-Santoyo M

DOI: 10.1155/2014/163174
Published: 2014
Container: TheScientificWorldJournal
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1155/2014/163174,
  title = {Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production.},
  author = {Bautista-Rosales PU and Ragazzo-Sánchez JA and Ruiz-Montañez G and Ortiz-Basurto RI and Luna-Solano G and Calderón-Santoyo M},
  year = {2014},
  journal = {TheScientificWorldJournal},
  doi = {10.1155/2014/163174},
  url = {https://doi.org/10.1155/2014/163174}
}

RIS

TY  - JOUR
TI  - Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production.
AU  - Bautista-Rosales PU
AU  - Ragazzo-Sánchez JA
AU  - Ruiz-Montañez G
AU  - Ortiz-Basurto RI
AU  - Luna-Solano G
AU  - Calderón-Santoyo M
PY  - 2014
JO  - TheScientificWorldJournal
DO  - 10.1155/2014/163174
UR  - https://doi.org/10.1155/2014/163174
ER  -

APA

PU, B., JA, R., G, R., RI, O., G, L., & M, C. (2014). Saccharomyces cerevisiae mixed culture of blackberry (Rubus ulmifolius L.) juice: synergism in the aroma compounds production.. TheScientificWorldJournal. https://doi.org/10.1155/2014/163174

Source records

pubmed · retrieved 2026-09-27T15:51:22.865Z