Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE. [electronic resource]

By: Contributor(s): Producer: 20020829Description: 634-8 p. digitalISSN:
  • 0723-2020
Subject(s): Online resources: In: Systematic and applied microbiology vol. 24
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Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't

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