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dc.contributor | Universitat de Barcelona |
---|---|
dc.contributor.author | Blasco, Lucía |
dc.contributor.author | Viñas, Miquel |
dc.contributor.author | Villa, Tomás G. |
dc.date | 2014-06-16T12:07:46Z |
dc.date | 2014-06-16T12:07:46Z |
dc.date | 2011-06 |
dc.date | 2014-06-16T12:07:46Z |
dc.identifier.citation | 1139-6709 |
dc.identifier.citation | 614976 |
dc.identifier.uri | http://hdl.handle.net/2445/55044 |
dc.format | 11 p. |
dc.format | application/pdf |
dc.language.iso | eng |
dc.publisher | Spanish Society for Microbiology (SEM) and Viguera Editores SL |
dc.relation | Reproducció del document publicat a: http://dx.doi.org/10.2436/20.1501.01.136 |
dc.relation | International Microbiology, 2011, vol. 14, num. 2, p. 61-71 |
dc.relation | http://dx.doi.org/10.2436/20.1501.01.136 |
dc.rights | cc-by-nc-sa (c) Spanish Society for Microbiology (SEM) and Viguera Editores SL, 2011 |
dc.rights | info:eu-repo/semantics/openAccess |
dc.rights | http://creativecommons.org/licenses/by-nc-sa/3.0/es |
dc.subject | Proteïnes vegetals |
dc.subject | Pesos moleculars |
dc.subject | Llevats |
dc.subject | Fermentació |
dc.subject | Vi |
dc.subject | Cervesa |
dc.subject | Glicoproteïnes |
dc.subject | Plant proteins |
dc.subject | Molecular weights |
dc.subject | Yeast |
dc.subject | Fermentation |
dc.subject | Wine |
dc.subject | Beer |
dc.subject | Glycoproteins |
dc.title | Proteins influencing foam formation in wine and beer: the role of yeast |
dc.type | info:eu-repo/semantics/article |
dc.type | info:eu-repo/semantics/publishedVersion |
dc.description.abstract |