Immobilized yeasts in κ-carragenate to prevent browning in white wines

Author: Merida Julieta   Lopez-Toledano Azahara   Medina Manuel  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.225, Iss.2, 2007-06, pp. : 279-286

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