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Prevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strains

dc.contributor.authorSánchez Blanco, Ainoa 
dc.contributor.authorCoton, Monika
dc.contributor.authorCoton, Emmanuel
dc.contributor.authorHerrero Vázquez, Mónica 
dc.contributor.authorGarcía Díaz, Luis Arsenio 
dc.contributor.authorDíaz Fernández, José Mario 
dc.date.accessioned2013-01-30T10:01:40Z
dc.date.available2013-01-30T10:01:40Z
dc.date.issued2012
dc.identifier.citationFood Microbiology, 32(1), p. 32–37 (2012); doi:10.1016/j.fm.2012.02.008spa
dc.identifier.issn0740-0020
dc.identifier.urihttp://hdl.handle.net/10651/7157
dc.language.isoeng
dc.relation.ispartofFood Microbiologyspa
dc.sourceSCOPUSspa
dc.titlePrevalent lactic acid bacteria in cider cellars and efficiency of Oenococcus oeni strainsspa
dc.typejournal article
dc.identifier.local20120847spa
dc.identifier.doi10.1016/j.fm.2012.02.008
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.fm.2012.02.008spa


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