Changes in concentration of nitrogenous compounds during fermentetion of white grape musts at pilot plant scale.

  1. Dizy Soto, Marta 1
  2. Polo Sánchez, María Carmen 1
  1. 1 Instituto de Fermentaciones Industriales
    info

    Instituto de Fermentaciones Industriales

    Madrid, España

    ROR https://ror.org/00y518s84

Journal:
Food science and technology international = Ciencia y tecnología de alimentos internacional

ISSN: 1082-0132,  1532-1738

Year of publication: 1996

Volume: 2

Issue: 2

Pages: 87-93

Type: Article

DOI: 10.1177/108201329600200205 DIALNET GOOGLE SCHOLAR

More publications in: Food science and technology international = Ciencia y tecnología de alimentos internacional

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