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Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

✍ Scribed by A J Martínez-Rodríguez; A V Carrascosa; P J Martín-Álvarez; V Moreno-Arribas; M C Polo

Book ID
110051014
Publisher
Springer-Verlag
Year
2002
Tongue
English
Weight
337 KB
Volume
29
Category
Article
ISSN
1476-5535

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