Non-Saccharomyces Yeasts from Organic Vineyards as Spontaneous Fermentation Agents

  1. López-Enríquez, L.
  2. Vila-Crespo, J.
  3. Rodríguez-Nogales, J.M.
  4. Fernández-Fernández, E.
  5. Ruipérez, V.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2023

Volumen: 12

Número: 19

Type: Article

DOI: 10.3390/FOODS12193644 GOOGLE SCHOLAR lock_openAccès ouvert editor

Objectifs de Développement Durable