Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains

By E. Valero, C. Millán, J. Ortega, J. Mauricio. 2003

84 citations recorded by the source corpus.

Subfields: Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/4a2244bc1ce4db86d912ffb99ce932eaa2878102