论文信息 - Different application dosages of a specific inactivated dry yeast (SIDY): effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines - 字舞流文

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

M. Gil | C. Ubeda | Rubén del Barrio Galán | Nathalie Sieczkowki | Á. Peña | R. D. B. Galán | Álvaro Peña