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.

Exportar

Exportar

×

MLA

modern-language-association

APA

apa

Chicago

chicago-fullnote-bibliography

Harvard

harvard-cite-them-right

Vancouver

vancouver-author-date

---

RIS BibTex

Exportar

×

Non se pode exportar o documento porque pertence a outro portal.

Texto completo

lock_openTexto completo externo

DOI: 10.20870/OENO-ONE.2018.52.4.2132 GOOGLE SCHOLAR lock_openAcceso aberto editor

Obxectivos de Desenvolvemento Sustentable

•