Influence of Saccharomyces and non-Saccharomyces yeasts in the formation of pyranoanthocyanins and polymeric pigments during red wine making

1. Morata, A.
2. Escott, C.
3. Loira, I.
4. Manuel Del Fresno, J.
5. González, C.
6. Suárez-Lepe, J.A.

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DOI: 10.3390/MOLECULES24244490 GOOGLE SCHOLAR lock_openOpen access editor

Data source: Scopus