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.
Revue:
Biotechnology Letters

ISSN: 0141-5492

Année de publication: 1999

Volumen: 21

Número: 6

Pages: 555-559

Type: Article

DOI: 10.1023/A:1005524727317 GOOGLE SCHOLAR
La source de données: Scopus