Autolytic capacity and foam analysis as additional criteria for the selection of yeast strains for sparkling wine production
- 30 April 2001
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 18 (2), 183-191
- https://doi.org/10.1006/fmic.2000.0390
Abstract
No abstract availableKeywords
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