Application of a new organic yeast immobilization method for sparkling wine production

MARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIO2026-01-292026-01-29201310.5344/ajev.2013.130312-s2.0-84883346643https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/24779Food ScienceHorticultureApplication of a new organic yeast immobilization method for sparkling wine productionresearch article