Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

Published 2018 View Full Article

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Title
Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 250, Issue -, Pages 22-29
Publisher
Elsevier BV
Online
2018-01-04
DOI
10.1016/j.foodchem.2018.01.036

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