Use of lachancea thermotolerans for biological vs. Chemical acidification at pilot-scale in white wines from warm areas

1. Vaquero, C.
2. Izquierdo-Cañas, P.M.
3. Mena-Morales, A.
4. Marchante-Cuevas, L.
5. Heras, J.M.
6. Morata, A.

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DOI: 10.3390/FERMENTATION7030193 GOOGLE SCHOLAR lock_openOpen access editor