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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