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	1.	[Enzymatic methods in the analysis of musts and wines]. [electronic resource] by Lafon-Lafourcade, S Producer: 19791024 In: Annales de la nutrition et de l'alimentation vol. 32 Availability: No items available. Save to lists Add to cart (remove)
	2.	[On the amount of keto acids formed during alcoholic fermentation]. [electronic resource] by Lafon-Lafourcade, S Peynaud, E Producer: 19660625 In: Annales de l'Institut Pasteur vol. 110 Availability: No items available. Save to lists Add to cart (remove)
	3.	[On the development of pyruvic and alpha-ketoglutaric acids during alcoholic fermentation]. [electronic resource] by Lafon-Lafourcade, S Peynaud, E Producer: 19660211 In: Comptes rendus hebdomadaires des seances de l'Academie des sciences. Serie D: Sciences naturelles vol. 261 Availability: No items available. Save to lists Add to cart (remove)
	4.	[Nature of the malic enzyme of lactic bacteria isolated from wines]. [electronic resource] by Lafon-Lafourcade, S Peynaud, E Producer: 19700520 In: Comptes rendus hebdomadaires des seances de l'Academie des sciences. Serie D: Sciences naturelles vol. 270 Availability: No items available. Save to lists Add to cart (remove)
	5.	[SIMPLE DETERMINATION OF 1-MALIC ACID USING SCHIZOSACCHAROMYCES POMBE]. [electronic resource] by PEYNAUD, E LAFON-LAFOURCADE, S Producer: 19961201 In: Comptes rendus hebdomadaires des seances de l'Academie des sciences vol. 258 Availability: No items available. Save to lists Add to cart (remove)
	6.	[Nature of lactic acid formed by yeasts--a specific characteristic of Saccharomyces veronae Lodder and van Rij]. [electronic resource] by Peynaud, E Lafon-Lafourcade, S Guimberteau, G Producer: 19671002 In: Antonie van Leeuwenhoek vol. 33 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	[On various strains of Saccharomyces resistant to actidione and streptimidone]. [electronic resource] by PEYNAUD, E LAFON-LAFOURCADE, S DOMERCQ, S Producer: 19981101 In: Annales de l'Institut Pasteur vol. 102 Availability: No items available. Save to lists Add to cart (remove)
	8.	[The constitution of yeast proteins as a function of vitamin deficiencies in the culture medium]. [electronic resource] by LAFON-LAFOURCADE, S RIBEREAU-GAYON, J PEYNAUD, E Producer: 19981101 In: Comptes rendus hebdomadaires des seances de l'Academie des sciences vol. 255 Availability: No items available. Save to lists Add to cart (remove)
	9.	[The various functions of steroids on the yeast metabolism in grape must during fermentation: the notion of survival factor (author's transl)]. [electronic resource] by Larue, F Lafon-Lafourcade, S Ribéreau-Gayon, P Producer: 19791121 In: Annales de microbiologie vol. 130 Availability: No items available. Save to lists Add to cart (remove)
	10.	Lactic acid bacteria of wines: stimulation of growth and malolactic fermentation. [electronic resource] by Lafon-Lafourcade, S Lonvaud-Funel, A Carre, E Producer: 19831123 In: Antonie van Leeuwenhoek vol. 49 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	11.	[Constitution of proteins of yeasts as a function of their nitrogen supply]. [electronic resource] by LAFON-LAFOURCADE, S RIBEREAU-GAYON, J PEYNAUD, E Producer: 19981101 In: Comptes rendus hebdomadaires des seances de l'Academie des sciences vol. 254 Availability: No items available. Save to lists Add to cart (remove)
	12.	Evidence for the existence of "survival factors" as an explanation for some peculiarities of yeast growth, especially in grape must of high sugar concentration. [electronic resource] by Lafon-Lafourcade, S Larue, F Ribereau-Gayon, P Producer: 20100706 In: Applied and environmental microbiology vol. 38 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	13.	Occurrence of lactic Acid bacteria during the different stages of vinification and conservation of wines. [electronic resource] by Lafon-Lafourcade, S Carre, E Ribéreau-Gayon, P Producer: 20100625 In: Applied and environmental microbiology vol. 46 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	14.	Relationship between the sterol content of yeast cells and their fermentation activity in grape must. [electronic resource] by Larue, F Lafon-Lafourcade, S Ribereau-Gayon, P Producer: 20100706 In: Applied and environmental microbiology vol. 39 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	15.	Inhibition of alcoholic fermentation of grape must by Fatty acids produced by yeasts and their elimination by yeast ghosts. [electronic resource] by Lafon-Lafourcade, S Geneix, C Ribéreau-Gayon, P Producer: 20100625 In: Applied and environmental microbiology vol. 47 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	16.	Evolution of acetic Acid bacteria during fermentation and storage of wine. [electronic resource] by Joyeux, A Lafon-Lafourcade, S Ribéreau-Gayon, P Producer: 20100625 In: Applied and environmental microbiology vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	17.	Evolution of yeasts and lactic Acid bacteria during fermentation and storage of bordeaux wines. [electronic resource] by Fleet, G H Lafon-Lafourcade, S Ribéreau-Gayon, P Producer: 20100708 In: Applied and environmental microbiology vol. 48 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)