Changes in nitrogen compounds in must and wine during fermentation and biological aging by flor yeasts

  1. Mauricio, J.C.
  2. Valero, E.
  3. Millán, C.
  4. Ortega, J.M.
Aldizkaria:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Argitalpen urtea: 2001

Alea: 49

Zenbakia: 7

Orrialdeak: 3310-3315

Mota: Artikulua

DOI: 10.1021/JF010005V GOOGLE SCHOLAR
Datuen iturria: Scopus