Oenococcus oeni (German Wikipedia)

Analysis of information sources in references of the Wikipedia article "Oenococcus oeni" in German language version.

refsWebsite

Global rank German rank

2^nd place

3^rd place

4^th place

7^th place

1^st place

123^rd place

6^th place

274^th place

152^nd place

low place

doi.org

E. J. Bartowsky, P. A. Henschke: The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond. In: Int. J. Food Microbiol. Band 96, Nr. 3, November 2004, S. 235–52, doi:10.1016/j.ijfoodmicro.2004.05.013, PMID 15454314.
Fernanda Badotti, Ana Paula B. Moreira, Luciane A. Chimetto Tonon, Brígida T. Luckwu de Lucena, Fátima de Cássia O. Gomes: Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes. In: Antonie van Leeuwenhoek. Band 106, Nr. 6, 15. Oktober 2014, ISSN 0003-6072, S. 1259–1267, doi:10.1007/s10482-014-0296-z (springer.com [abgerufen am 1. November 2016]).
Aharon Oren, George M. Garrity: List of new names and new combinations previously effectively, but not validly, published. In: International Journal of Systematic and Evolutionary Microbiology. Band 65, Nr. 4, 1. Januar 2015, S. 1105–1111, doi:10.1099/ijs.0.000178 (microbiologyresearch.org [abgerufen am 1. November 2016]).

Aharon Oren, George M. Garrity: List of new names and new combinations previously effectively, but not validly, published. In: International Journal of Systematic and Evolutionary Microbiology. Band 65, Nr. 4, 1. Januar 2015, S. 1105–1111, doi:10.1099/ijs.0.000178 (microbiologyresearch.org [abgerufen am 1. November 2016]).

E. J. Bartowsky, P. A. Henschke: The 'buttery' attribute of wine--diacetyl--desirability, spoilage and beyond. In: Int. J. Food Microbiol. Band 96, Nr. 3, November 2004, S. 235–52, doi:10.1016/j.ijfoodmicro.2004.05.013, PMID 15454314.

Fernanda Badotti, Ana Paula B. Moreira, Luciane A. Chimetto Tonon, Brígida T. Luckwu de Lucena, Fátima de Cássia O. Gomes: Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes. In: Antonie van Leeuwenhoek. Band 106, Nr. 6, 15. Oktober 2014, ISSN 0003-6072, S. 1259–1267, doi:10.1007/s10482-014-0296-z (springer.com [abgerufen am 1. November 2016]).

Fernanda Badotti, Ana Paula B. Moreira, Luciane A. Chimetto Tonon, Brígida T. Luckwu de Lucena, Fátima de Cássia O. Gomes: Oenococcus alcoholitolerans sp. nov., a lactic acid bacteria isolated from cachaça and ethanol fermentation processes. In: Antonie van Leeuwenhoek. Band 106, Nr. 6, 15. Oktober 2014, ISSN 0003-6072, S. 1259–1267, doi:10.1007/s10482-014-0296-z (springer.com [abgerufen am 1. November 2016]).