Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must
- 4 February 2004
- journal article
- Published by Elsevier BV in Food Microbiology
- Vol. 21 (2), 149-155
- https://doi.org/10.1016/s0740-0020(03)00063-7
Abstract
No abstract availableKeywords
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