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CRIS
Publication
Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains
Details
Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains
ISSN
03088146
Date Issued
2016
Author(s)
JAIME MORENO GARCÍA
DOI
10.1016/j.foodchem.2015.10.111
Subjects
Analytical Chemistry
Food Science
Analytical Chemistry
Food Science
