Production of volatile compounds in the fermentation of chardonnay musts inoculated with two strains of Saccharomyces cerevisiae with different nitrogen demands

Author： Torrea D.   Fraile P.   Garde T.   Ancin C.  

Publisher： Elsevier

ISSN： 0956-7135

Source： Food Control, Vol.14, Iss.8, 2003-12, pp. : 565-571

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