Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels

标题
Amino acids and volatile compounds in wines from Cabernet Sauvignon and Tempranillo varieties subjected to malolactic fermentation in barrels
作者
关键词
-
出版物
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
Volume 18, Issue 2, Pages 103-112
出版商
SAGE Publications
发表日期
2012-03-01
DOI
10.1177/1082013211414762

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