Improvement of volatile composition of wines by controlled addition of malolactic bacteria

  1. Maicas, S.
  2. Gil, J.-V.
  3. Pardo, I.
  4. Ferrer, S.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 1999

Alea: 32

Zenbakia: 7

Orrialdeak: 491-496

Mota: Artikulua

DOI: 10.1016/S0963-9969(99)00122-2 GOOGLE SCHOLAR
Datuen iturria: Scopus