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Different commercial yeast strains affecting the volatile and sensory profile of cava base wine

✍ Scribed by Jordi Torrens; Pilar Urpí; Montserrat Riu-Aumatell; Stefania Vichi; Elvira López-Tamames; Susana Buxaderas

Book ID: 113646251
Publisher: Elsevier Science
Year: 2008
Tongue: English
Weight: 656 KB
Volume: 124
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2008.02.023

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