Über die Milchsäurebakterien des Weines und den biologischen Säureabbau - Übersicht <p>II. Physiologie und Ökologie der Bakterien</p>

Authors

  • F. Radler Forschungs-Institut fiir Rebenziichtung Geilweilerhof

DOI:

https://doi.org/10.5073/vitis.1963.3.207-236

Abstract

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Published

2017-02-22

Issue

Vol. 3 No. 4 (1963): Vitis

Section

Article

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