Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

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

ISSN: 0022-5142

Argitalpen urtea: 2003

Alea: 83

Zenbakia: 8

Orrialdeak: 830-835

Mota: Artikulua

DOI: 10.1002/JSFA.1417 GOOGLE SCHOLAR
Datuen iturria: Scopus