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

AuthID
 P-00K-FX5
5
Author(s)
Madeira, I
·
Coutinho, AR
·
Albergaria, H
·
Tipo de Documento
Article
Year published
2016
Publicado
in European Food Research and Technology, ISSN: 1438-2377
Volume: 242, Número: 4, Páginas: 487-494
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84961168901
Source Identifiers
ISSN: 1438-2377
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