Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine
Silvia Baena-Ruano, Inés M Santos-Dueñas, Juan C Mauricio, Isidoro García-GarcíaVolume:
90
Year:
2010
Language:
english
Pages:
7
DOI:
10.1002/jsfa.4139
File:
PDF, 316 KB
english, 2010