Effect of Saccharomyces cerevisiae inoculum size on wine...

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 Dellacassa
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Volume:
143
Year:
2010
Language:
english
Pages:
5
DOI:
10.1016/j.ijfoodmicro.2010.07.024
File:
PDF, 666 KB
english, 2010
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