Fermentation characteristics of mead and wine generated by yeasts isolated from beehives of two Austrian regions,

Autor(en): Gangl, H., Lopandic, K., Tscheik, G., Mandl, St., Leitner, G., Wechselberger, K., Batusic, M., Tiefenbrunner, W.,
Erscheinungsdatum: Freitag, 13 April 2018
Erschienen in: bioRxiv Microbiology, doi: https://doi.org/10.1101/300780,
Direkter Link:: https://doi.org/10.1101/300780, (Online Publikation)