Effects of SO2 on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation

dc.contributor.author	Quirós Caso, Covadonga
dc.contributor.author	Herrero Vázquez, Mónica
dc.contributor.author	García Díaz, Luis Arsenio
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2013-01-30T10:12:28Z
dc.date.available	2013-01-30T10:12:28Z
dc.date.issued	2012
dc.identifier.citation	Journal of the Institute of Brewing, 118(1),p. 89–96 (2012); doi:10.1002/jib.9	spa
dc.identifier.issn	2050-0416
dc.identifier.uri	http://hdl.handle.net/10651/9257
dc.language.iso	eng
dc.relation.ispartof	Journal of the Institute of Brewing	spa
dc.source	WILEY	spa
dc.title	Effects of SO2 on lactic acid bacteria physiology when used as a preservative compound in malolactic fermentation	spa
dc.type	journal article
dc.identifier.local	20120734	spa
dc.identifier.doi	10.1002/jib.9
dc.relation.publisherversion	http://dx.doi.org/10.1002/jib.9	spa

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