Changes in gluconic acid, polyols and major volatile compounds in sherry wine during aging with submerged flor yeast cultures

✍ Scribed by R.A. Peinado; J.C. Mauricio; J.M. Ortega; M. Medina; J. Moreno

• Book ID: 111573340
• Publisher: Springer Netherlands
• Year: 2003
• Tongue: English
• Weight: 70 KB
• Volume: 25
• Category: Article
• ISSN: 0141-5492
• DOI: 10.1023/b:bile.0000003977.96510.5f