Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains
Vararu, Florin, Moreno-García, Jaime, Zamfir, Cătălin-Ioan, Cotea, Valeriu V., Moreno, JuanVolume:
197
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2015.10.111
Date:
April, 2016
File:
PDF, 940 KB
english, 2016