Artículos de revistas
Autochthonous yeasts with beta-glucosidase activity increase resveratrol concentration during the alcoholic fermentation of Vitis labrusca grape must.
Fecha
2015Registro en:
Journal of Functional Foods, v. 19, p. 288-295, 2015.
Autor
GAENSLY, F.
AGUSTINI, B. C.
SILVA, G. A. da
PICHETH, G.
BONFIM, T. M. B.