Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands
- 1 December 2003
- journal article
- Published by Elsevier in Food Control
- Vol. 14 (8) , 565-571
- https://doi.org/10.1016/s0956-7135(02)00146-9
Abstract
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