Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
書誌事項
- 公開日
- 2003-01
- 権利情報
-
- https://www.elsevier.com/tdm/userlicense/1.0/
- DOI
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- 10.1016/s0308-8146(02)00247-9
- 公開者
- Elsevier BV
この論文をさがす
収録刊行物
-
- Food Chemistry
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Food Chemistry 80 (1), 109-113, 2003-01
Elsevier BV