Contribution to the aroma of white wines by controlled Torulaspora delbrueckii cultures in association with Saccharomyces cerevisiae
Crossref DOI link: https://doi.org/10.1007/s11274-014-1774-1
Published Online: 2014-11-12
Published Print: 2015-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Azzolini, Michela
Tosi, Emanuele
Lorenzini, Marilinda
Finato, Fabio
Zapparoli, Giacomo
Text and Data Mining valid from 2014-11-12