Gas chromatographic and mass-spectrometric study of fermentation products from varietal grape must (red bobal), with and without selected killer yeast

Gas chromatographic and mass-spectrometric study of fermentation products from varietal grape must (red bobal), with and without selected killer yeast

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	ATIENZA, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 49, no. 1 (1998), p. 105-106
Materias:	Enología Mosto de uva Cromatografía de gases Espectrometría de masas Técnicas analíticas Fermentación Levadura
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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