Article
Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines
Fecha
2018Registro en:
52, 4, 1-14
24941271
Autor
Del Barrio-Galán R.
Úbeda C.
Gil M.
Sieczkowski N.
Peña-Neira Á.