Test of four generations of Saccharomyces cerevisiae concerning their effect on antioxidant phenolic compounds in wine
Crossref DOI link: https://doi.org/10.1007/s00217-016-2840-8
Published Online: 2017-01-21
Published Print: 2017-07
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Caridi, Andrea
Sidari, Rossana
Giuffrè, Angelo Maria
Pellicanò, Teresa Maria
Sicari, Vincenzo
Zappia, Clotilde
Poiana, Marco
License valid from 2017-01-21