Influence of sequential inoculation of Wickerhamomyces anomalus and Saccharomyces cerevisiae in the quality of red wines

  1. Izquierdo Cañas, P.M.
  2. García-Romero, E.
  3. Heras Manso, J.M.
  4. Fernández-González, M.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2014

Alea: 239

Zenbakia: 2

Orrialdeak: 279-286

Mota: Artikulua

DOI: 10.1007/S00217-014-2220-1 GOOGLE SCHOLAR

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