Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

  1. Vilanova, M.
  2. Sieiro, C.
Aldizkaria:
Journal of Industrial Microbiology and Biotechnology

ISSN: 1367-5435,  1476-5535

Argitalpen urtea: 2006

Alea: 33

Zenbakia: 11

Orrialdeak: 929-933

Mota: Artikulua

DOI: 10.1007/S10295-006-0162-8 GOOGLE SCHOLAR
Datuen iturria: Scopus