The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines

Published 2018 View Full Article

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Title
The use of indigenous Saccharomyces cerevisiae and Starmerella bacillaris strains as a tool to create chemical complexity in local wines
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 111, Issue -, Pages 498-508
Publisher
Elsevier BV
Online
2018-05-22
DOI
10.1016/j.foodres.2018.05.035

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