Enological Repercussions of Non-Saccharomyces Species 2.0
The use of non-Saccharomyces yeast species is currently a biotechnology trend in enology for which they are being broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on g...
में बचाया:
| अन्य लेखक: | |
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| स्वरूप: | पुस्तक अध्याय |
| प्रकाशित: |
Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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| विषय: | |
| ऑनलाइन पहुंच: | Get Fullteks DOAB: description of the publication |
| टैग : |
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इंटरनेट
Get FullteksDOAB: description of the publication
3rd Floor Main Library
| बोधानक: |
A1234.567 |
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| प्रति 1 | उपलब्ध |