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.
Revista:
Molecules

ISSN: 1420-3049

Ano de publicación: 2019

Volume: 24

Número: 24

Tipo: Artigo

DOI: 10.3390/MOLECULES24244490 GOOGLE SCHOLAR lock_openAcceso aberto editor
Fonte de datos: Scopus