Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces

Author： Ubeda Iranzo J.F.   Gonzalez Magana F.   Gonzalez Vinas M.A.  

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.11, Iss.2, 2000-04, pp. : 143-147

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