Improvement of the flavour of Falanghina white wine using a purified glycosidase preparation from Aspergillus niger
- 30 September 2000
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 36 (1-2) , 93-102
- https://doi.org/10.1016/s0032-9592(00)00181-3
Abstract
No abstract availableKeywords
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