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  4. Wine Science
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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/40822
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dc.contributor.authorMatthews, A.-
dc.contributor.authorGrimaldi, A.-
dc.contributor.authorWalker, M.-
dc.contributor.authorBartowsky, E.-
dc.contributor.authorGrbin, P.-
dc.contributor.authorJiranek, V.-
dc.date.issued2004-
dc.identifier.citationApplied and Environmental Microbiology, 2004; 70(10):5715-5731-
dc.identifier.issn0099-2240-
dc.identifier.issn1098-5336-
dc.identifier.urihttp://hdl.handle.net/2440/40822-
dc.language.isoen-
dc.publisherAmer Soc Microbiology-
dc.source.urihttp://dx.doi.org/10.1128/aem.70.10.5715-5731.2004-
dc.subjectLeuconostoc-
dc.subjectPediococcus-
dc.subjectLactobacillus-
dc.subjectLactic Acid-
dc.subjectFood Microbiology-
dc.subjectFermentation-
dc.subjectFood Technology-
dc.subjectWine-
dc.titleLactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification-
dc.typeJournal article-
dc.identifier.doi10.1128/AEM.70.10.5715-5731.2004-
pubs.publication-statusPublished-
dc.identifier.orcidWalker, M. [0000-0002-6934-3787]-
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]-
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]-
Appears in Collections:Aurora harvest
Wine Science publications

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