Impact of Indigenous Non-Saccharomyces Yeasts Isolated from Madeira Island Vineyards on the Formation of Ethyl Carbamate in the Aging of Fortified Wines

AuthID
 P-00V-0XW
6
Author(s)
Leça, JM
·
Miranda, A
·
Vilchez, JL
·
Tipo de Documento
Article
Year published
2021
Publicado
in Processes, ISSN: 2227-9717
Volume: 9, Número: 5, Páginas: 799
Indexing
Scopus®
Crossref®4
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85106558399
Source Identifiers
ISSN: 2227-9717
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