Evaluation of the inherent capacity of commercial yeast...

Evaluation of the inherent capacity of commercial yeast strains to release glycosidic aroma precursors from Muscat grape must

Bisotto, A., Julien, A., Rigou, P., Schneider, R., Salmon, J.M.
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Volume:
21
Language:
english
Journal:
Australian Journal of Grape and Wine Research
DOI:
10.1111/ajgw.12127
Date:
June, 2015
File:
PDF, 384 KB
english, 2015
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