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Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae
Fernando Viana, José V. Gil, Salvador Vallés, Paloma ManzanaresVolume:
135
Year:
2009
Language:
english
Pages:
7
DOI:
10.1016/j.ijfoodmicro.2009.07.025
File:
PDF, 518 KB
english, 2009