Changes in the urea content of wine under different fermentation and aging conditions by two Saccharomyces cerevisiae races

  1. Valero, E.
  2. Mauricio, J.C.
  3. Milán, M.C.
  4. Ortega, J.M.
Aldizkaria:
Biotechnology Letters

ISSN: 0141-5492

Argitalpen urtea: 1999

Alea: 21

Zenbakia: 6

Orrialdeak: 555-559

Mota: Artikulua

DOI: 10.1023/A:1005524727317 GOOGLE SCHOLAR