The wine yeasts of the cape. Part III. The fermentative dissimilation of glucose by Brettanomyces intermedius and Brettanomyces claussenii

Antonie Van Leeuwenhoek. 1959:25:449-57. doi: 10.1007/BF02542868.
No abstract available

MeSH terms

  • Brettanomyces*
  • Glucose / metabolism*
  • Wine*
  • Yeasts / metabolism*

Substances

  • Glucose