M. T. Calvo de la Banda-rekin lankidetzan egindako argitalpenak (1)

2005

  1. Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 22, pp. 8729-8735