Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño

  1. Vilanova, M.
  2. Sieiro, C.
Journal:
Journal of Industrial Microbiology and Biotechnology

ISSN: 1367-5435,  1476-5535

Year of publication: 2006

Volume: 33

Issue: 11

Pages: 929-933

Type: Article

DOI: 10.1007/S10295-006-0162-8 GOOGLE SCHOLAR
Data source: Scopus