Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces

✍ Scribed by J.F. Ubeda Iranzo; F. González Magaña; M.A. González Viñas

• Book ID: 117649530
• Publisher: Elsevier Science
• Year: 2000
• Tongue: English
• Weight: 83 KB
• Volume: 11
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/s0956-7135(99)00086-9