Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method
Carmen Ancín-Azpilicueta, Ana González-Marco, Nerea Jiménez-MorenoТом:
43
Рік:
2010
Мова:
english
DOI:
10.1016/j.lwt.2009.12.013
Файл:
PDF, 223 KB
english, 2010