The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond
書誌事項
- 公開日
- 2004-11
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- https://www.elsevier.com/legal/tdmrep-license
- DOI
-
- 10.1016/j.ijfoodmicro.2004.05.013
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
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- International Journal of Food Microbiology
-
International Journal of Food Microbiology 96 (3), 235-252, 2004-11
Elsevier BV