Consecutive Alcoholic Fermentations of White Grape Musts with Yeasts Immobilized on Grape Skins - Effect of Biocatalyst Storage and So2 Concentration on Wine Characteristics

AuthID
 P-009-VQD
5
Author(s)
Vilanova, M
·
Tipo de Documento
Article
Year published
2014
Publicado
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 59, Número: 2, Páginas: 1114-1122 (9)
Indexing
Wos®
Scopus®
Crossref®
Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84907598530
Wos: WOS:000342527400073
Source Identifiers
ISSN: 0023-6438
Export Publication Metadata
Lista Marked
 Adicionar à lista Marked
Info
At this moment we don't have any links to full text documens.

Um espaço para investigadores e suas Instituições

Links Úteis

Ajuda

© 2024 CRACS & Inesc TEC - All Rights Reserved Política de Privacidade | Terms of Service