Publication | Closed Access
Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must
241
Citations
28
References
2004
Year
BiosynthesisEngineeringFood FermentationFlavoromicsOenological PropertiesBiotechnologyWine TastingYeastSpontaneous FermentationMicrobiologyWine YeastsHealth Sciences
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