ŠAJBIDOR, J. .; MALIK, F. . Changes in lipid content of wine yeasts during fermentation by immobilized cells. Potravinarstvo Slovak Journal of Food Sciences, [S. l.], v. 4, n. 2, p. 67–68, 2010. DOI: 10.5219/56. Disponível em: https://potravinarstvo.com/journal1/index.php/potravinarstvo/article/view/56. Acesso em: 24 jun. 2024.