Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
- 1 January 2003
- journal article
- Published by Elsevier in Food Chemistry
- Vol. 80 (1) , 109-113
- https://doi.org/10.1016/s0308-8146(02)00247-9
Abstract
No abstract availableKeywords
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