Improvement of volatile composition of wines by controlled addition of malolactic bacteria

Author: Maicas S.   Gil J.-V.   Pardo I.   Ferrer S.  

Publisher: Elsevier

ISSN: 0963-9969

Source: Food Research International, Vol.32, Iss.7, 1999-08, pp. : 491-496

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content