Aroma compounds in wine as influenced by apiculate yeasts

Aroma compounds in wine as influenced by apiculate yeasts

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Detalles Bibliográficos
Publicado en:	Journal of Food Science
Autor principal:	Gil, J.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Food Science v. 61, no. 6 (1996), p. 1247-1249
Materias:	Enología Vinos Aroma Compuesto volátil Levadura
Publicación relacionada:	Contenido en: Journal of Food Science

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