The use of cellular long-chain fatty acid composition in the identification of some yeasts association with the wine industry
- Author
- TREDOUX, H. G1 ; KOCK, J. L. F; LATEGAN, P. M
[1] Viticultural oenological res. inst., Stellenbosch 7600, South Africa - Source
Systematic and applied microbiology. 1987, Vol 9, Num 3, pp 299-306 ; ref : 26 ref
- CODEN
- SAMIDF
- ISSN
- 0723-2020
- Scientific domain
- Environment; Microbiology, infectious diseases
- Publisher
- Elsevier, Jena
- Publication country
- Germany
- Document type
- Article
- Language
- English
- Keyword (fr)
- Acide gras Chaîne longue Composition chimique Identification Levure vinification
- Keyword (en)
- Fatty acids Long chain Chemical composition Identification Wine yeast
- Keyword (es)
- Acido graso Cadena larga Composición química Identificación Levadura vinificación
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31B Mission oriented research / 002A31B01 Biology of microorganisms of confirmed or potential industrial interest / 002A31B01A Isolation and description
- Discipline
- Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 7409215
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/S0723-2020(87)80038-3 
https://dx.doi.org/10.1016/S0723-2020(87)80038-3
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