Effect of a yeast autolysate produced by high pressure homogenization on white wine evolution during ageing
Crossref DOI link: https://doi.org/10.1007/s13197-020-04867-8
Published Online: 2020-10-24
Published Print: 2021-10
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Voce, Sabrina
Calligaris, Sonia
Comuzzo, Piergiorgio http://orcid.org/0000-0001-7321-4200
Text and Data Mining valid from 2020-10-24
Version of Record valid from 2020-10-24
Article History
Revised: 2 September 2020
Accepted: 16 October 2020
First Online: 24 October 2020