Comparison of Components Released by Fermented or Active...

Journal of Agricultural and Food Chemistry 2003 / 01 Vol. 51; Iss. 3

Comparison of Components Released by Fermented or Active Dried Yeasts after Aging on Lees in a Model Wine

Guilloux-Benatier, Michèle, Chassagne, David
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Volume:
51
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf020135j
Date:
January, 2003
File:
PDF, 54 KB
english, 2003
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