Recycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes

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dc.catalogadorkjc
dc.contributor.authorPaula Rojas
dc.contributor.authorDaniel Lopez
dc.contributor.authorFrancisco IbaƱez
dc.contributor.authorCamila Urbina
dc.contributor.authorFranco Melazzini, Wendy Veronica
dc.contributor.authorAlejandra Urtubia
dc.contributor.authorPedro Valencia
dc.date.accessioned2024-03-04T17:01:40Z
dc.date.available2024-03-04T17:01:40Z
dc.date.issued2021
dc.fechaingreso.objetodigital2024-05-22
dc.fuente.origenORCID
dc.identifier.doi10.3390/fermentation7040313
dc.identifier.urihttps://doi.org/10.3390/fermentation7040313
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/83660
dc.information.autorucEscuela de IngenierĆ­a; Franco Melazzini, Wendy Veronica; 0000-0001-5858-8554; 219464
dc.language.isoen
dc.nota.accesoContenido completo
dc.rightsacceso abierto
dc.titleRecycling and Conversion of Yeasts into Organic Nitrogen Sources for Wine Fermentation: Effects on Molecular and Sensory Attributes
dc.typeartĆ­culo
sipa.codpersvinculados219464
sipa.trazabilidadORCID;2024-01-22
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