Growth and Volatile Phenol Production by Brettanomyces Bruxellensis in Different Grapevine Varieties During Fermentation and in Finished Wine

AuthID
 P-00G-W92
5
Author(s)
Madeira, I
·
Tipo de Documento
Article
Year published
2016
Publicado
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 242, Número: 4, Páginas: 487-494 (8)
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Publication Identifiers
SCOPUS: 2-s2.0-84946811467
Wos: WOS:000372261000004
Source Identifiers
ISSN: 1438-2377
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