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Chemical and sensory features of Torrontés Riojano sparklin..:
Raymond Eder, María Laura
;
Fariña, Laura
;
Dellacassa, Eduardo
..
Food Science and Technology International. 26 (2020) 6 - p. 512-519 , 2020
Link:
https://doi.org/10.1177/1082013220910534
RT Journal T1
Chemical and sensory features of Torrontés Riojano sparkling wines produced by second fermentation in bottle using differentSaccharomycesstrains
UL https://suche.suub.uni-bremen.de/peid=cr-10.1177_1082013220910534&Exemplar=1&LAN=DE A1 Raymond Eder, María Laura A1 Fariña, Laura A1 Dellacassa, Eduardo A1 Carrau, Francisco A1 Rosa, Alberto Luis PB SAGE Publications YR 2020 SN 1082-0132 SN 1532-1738 JF Food Science and Technology International VO 26 IS 6 SP 512 OP 519 LK http://dx.doi.org/https://doi.org/10.1177/1082013220910534 DO https://doi.org/10.1177/1082013220910534 SF ELIB - SuUB Bremen
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