Yeast Metabolic Activity Is Sufficient to Create a Wine Like Aromatic Feature in a Synthetic Grape Must -A Sensory-Driven Approach

AuthID
 P-00W-XTE
5
Author(s)
Fairbairn, SC
·
Monforte, AR
·
Brand, J
·
Bauer, FF
Tipo de Documento
Article
Year published
2022
Publicado
in OENO ONE, ISSN: 2494-1271
Volume: 56, Número: 3, Páginas: 29-40 (12)
Indexing
Wos®
Scopus®
Crossref®2
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85133686777
Wos: WOS:000876965200003
Source Identifiers
ISSN: 2494-1271
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