Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method

Verfasser / Beitragende:
[A J Martínez-Rodríguez, A V Carrascosa, P J Martín-Álvarez, V Moreno-Arribas, M C Polo]
Ort, Verlag, Jahr:
2002
Format:
Artikel (online)
ID: 471094137