Contribution of different yeasts isolated from musts of monastrell grapes to the aroma of wine
- 1 November 1991
- journal article
- Published by Elsevier in International Journal of Food Microbiology
- Vol. 14 (2) , 153-160
- https://doi.org/10.1016/0168-1605(91)90102-u
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Formation of terpenes by yeasts during alcoholic fermentationZeitschrift für Lebensmittel-Untersuchung und Forschung, 1984
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