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.
Revue:
Journal of Agricultural and Food Chemistry

ISSN: 0021-8561

Année de publication: 2001

Volumen: 49

Número: 7

Pages: 3310-3315

Type: Article

DOI: 10.1021/JF010005V GOOGLE SCHOLAR
La source de données: Scopus