Contribution of non-saccharomyces yeasts to wine freshness. A review

  1. Morata, A.
  2. Escott, C.
  3. Bañuelos, M.A.
  4. Loira, I.
  5. Del Fresno, J.M.
  6. González, C.
  7. Suárez-lepe, J.A.
Revue:
Biomolecules

ISSN: 2218-273X

Année de publication: 2020

Volumen: 10

Número: 1

Type: Révision

DOI: 10.3390/BIOM10010034 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus