Colour correction in white wines by use of immobilized yeasts on κ-carragenate and alginate gels

Author: Lopez-Toledano Azahara   Merida Julieta   Medina Manuel  

Publisher: Springer Publishing Company

ISSN: 1438-2377

Source: European Food Research and Technology A, Vol.225, Iss.5-6, 2007-09, pp. : 879-885

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