Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products

Author: Mallouchos A.   Komaitis M.   Koutinas A.   Kanellaki M.  

Publisher: Elsevier

ISSN: 0308-8146

Source: Food Chemistry, Vol.80, Iss.1, 2003-01, pp. : 109-113

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Abstract