The diversity of effects of yeast derivatives during sparkling wine aging

  1. Ignacia Lambert-Royo, M.
  2. Ubeda, C.
  3. Del Barrio-Galán, R.
  4. Sieczkowski, N.
  5. Miquel Canals, J.
  6. Peña-Neira, Á.
  7. Gil i Cortiella, M.
Aldizkaria:
Food Chemistry

ISSN: 1873-7072,  0308-8146

Argitalpen urtea: 2022

Alea: 390

Mota: Artikulua

DOI: 10.1016/J.FOODCHEM.2022.133174 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus