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Indigenous lactic acid bacteria communities in alcoholic and malolactic fermentations of Tempranillo wines elaborated in ten wineries of La Rioja (Spain)
González-Arenzana, Lucía, Santamaría, Pilar, López, Rosa, López-Alfaro, IsabelVolume:
50
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2012.11.008
Date:
January, 2013
File:
PDF, 1009 KB
english, 2013