Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation
Crossref DOI link: https://doi.org/10.1007/s00253-014-6210-9
Published Online: 2014-11-21
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Rollero, Stéphanie
Bloem, Audrey
Camarasa, Carole
Sanchez, Isabelle
Ortiz-Julien, Anne
Sablayrolles, Jean-Marie
Dequin, Sylvie
Mouret, Jean-Roch
Text and Data Mining valid from 2014-11-21