✦ LIBER ✦
Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine
✍ Scribed by Silvia Baena-Ruano; Inés M Santos-Dueñas; Juan C Mauricio; Isidoro García-García
- Publisher
- John Wiley and Sons
- Year
- 2010
- Tongue
- English
- Weight
- 316 KB
- Volume
- 90
- Category
- Article
- ISSN
- 0022-5142
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