Study of must and wine amino acids composition after seaweed applications to Tempranillo blanco grapevines
Gutiérrez-Gamboa, G., Garde-Cerdán, T., Rubio-Bretón, P., Pérez-Álvarez, E.P.Volume:
308
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2019.125605
Date:
March, 2020
File:
PDF, 653 KB
english, 2020