Different application dosages of a specific inactivated dry yeast (SIDY): Effect on the polysaccharides, phenolic and volatile contents and color of Sauvignon blanc wines

  1. Del Barrio-Galán, R.
  2. Úbeda, C.
  3. Gil, M.
  4. Sieczkowski, N.
  5. Peña-Neira, Á.
Aldizkaria:
Oeno One

ISSN: 2494-1271

Argitalpen urtea: 2018

Alea: 52

Zenbakia: 4

Orrialdeak: 1-14

Mota: Artikulua

DOI: 10.20870/OENO-ONE.2018.52.4.2132 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus