Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

1. Del Barrio-Galán, R.
2. Úbeda, C.
3. Gil, M.
4. Sieczkowski, N.
5. Peña-Neira, Á.

Exporta

Exporta

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exporta

×

El document no es pot exportar perquè pertany a un altre portal.

Text complet

lock_openText complet externo

DOI: 10.20870/OENO-ONE.2018.52.4.2132 GOOGLE SCHOLAR lock_openAccés obert editor

Objectius de Desenvolupament Sostenible

•