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CRIS
Publication
Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
Details
Use of a flor yeast strain for the second fermentation of sparkling wines: Effect of endogenous CO2 over-pressure on the volatilome
ISSN
03088146
Date Issued
2020
Author(s)
RAFAEL MARTÍNEZ GARCÍA
JUAN CARLOS GARCÍA MAURICIO
MARÍA TERESA GARCÍA MARTÍNEZ
DOI
10.1016/j.foodchem.2019.125555
Subjects
Analytical Chemistry
Food Science
Analytical Chemistry
Food Science
