Work

Yeast communities in a natural tequila fermentation

Year: 1995

Type: article

Source: Antonie van Leeuwenhoek

DOI: 10.1007/bf00873100

Author: Marc-Andr� Lachance

Institution: Western University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2006464208

FWCI: 4.424

Cites: 10

Cited by: 163

Related to: 10