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...
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フォーマット: | 図書の章 |
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Basel, Switzerland
MDPI - Multidisciplinary Digital Publishing Institute
2021
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オンライン・アクセス: | Get Fullteks DOAB: description of the publication |
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Get FullteksDOAB: description of the publication
3rd Floor Main Library
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A1234.567 |
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所蔵 1 | 利用可 |