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Evaluation of yeast derivative products developed as an alternative to lees: The effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines
Fecha de emisión
2019
Autor(es)
Barrio-Galán R.D.
Úbeda C.
Gil M.
Medel-Marabolí M.
Sieczkowski N.
Peña-Neira Á.
DOI
10.3390/molecules24081478
Archivo(s)