Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains
- 28 April 2003
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 83 (8) , 830-835
- https://doi.org/10.1002/jsfa.1417
Abstract
No abstract availableKeywords
Funding Information
- Spanish Comision Interministerial de Ciencia y Tecnología (ALI98-1047-CO2-02)
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