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Effect of Saccharomyces cerevisiae inoculum size on wine fermentation aroma compounds and its relation with assimilable nitrogen content
Francisco Carrau, Karina Medina, Laura Fariña, Eduardo Boido, Eduardo DellacassaVolume:
143
Year:
2010
Language:
english
Pages:
5
DOI:
10.1016/j.ijfoodmicro.2010.07.024
File:
PDF, 666 KB
english, 2010