Influence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling wines

MARÍA DE LAS NIEVES LÓPEZ DE LERMA EXTREMERAMARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIORAFAEL PEINADO AMORES2026-01-292026-01-29201810.1016/j.foodchem.2018.01.0362-s2.0-85040012685https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/28766Analytical ChemistryFood ScienceAnalytical ChemistryFood ScienceInfluence of two yeast strains in free, bioimmobilized or immobilized with alginate forms on the aromatic profile of long aged sparkling winesresearch article