Incidence of the fermentation temperature on the total fatty acid evolution

Pilar Santamaría, Rosa López, Ana Rosa Gutiérrez, Clara A. Diez de Bethencourt, Enrique García-Escudero

Open source

DOI: 10.20870/oeno-one.1995.29.2.1132
Published: 1995-06-30
Container: OENO One
Publisher: Universite de Bordeaux
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.20870/oeno-one.1995.29.2.1132,
  title = {Incidence of the fermentation temperature on the total fatty acid evolution},
  author = {Pilar Santamaría and Rosa López and Ana Rosa Gutiérrez and Clara A. Diez de Bethencourt and Enrique García-Escudero},
  year = {1995},
  journal = {OENO One},
  doi = {10.20870/oeno-one.1995.29.2.1132},
  url = {https://doi.org/10.20870/oeno-one.1995.29.2.1132}
}

RIS

TY  - JOUR
TI  - Incidence of the fermentation temperature on the total fatty acid evolution
AU  - Pilar Santamaría
AU  - Rosa López
AU  - Ana Rosa Gutiérrez
AU  - Clara A. Diez de Bethencourt
AU  - Enrique García-Escudero
PY  - 1995
JO  - OENO One
DO  - 10.20870/oeno-one.1995.29.2.1132
UR  - https://doi.org/10.20870/oeno-one.1995.29.2.1132
ER  -

APA

Santamaría, P., López, R., Gutiérrez, A. R., Bethencourt, C. A. D. D., & García-Escudero, E. (1995). Incidence of the fermentation temperature on the total fatty acid evolution. OENO One. https://doi.org/10.20870/oeno-one.1995.29.2.1132

Source records

crossref · retrieved 2026-09-25T23:08:04.198Z