![](/img/cover-not-exists.png)
Volatile by-products formed in low-temperature wine-making using immobilized yeast cells
E. Bardi, A.A. Koutinas, C. Psarianos, M. KanellakiVolume:
32
Year:
1997
Language:
english
Pages:
6
DOI:
10.1016/s0032-9592(97)00022-8
File:
PDF, 417 KB
english, 1997