Work

Lactic acid bacteria in the quality improvement and depreciation of wine

Year: 1999

Type: article

Source: Antonie van Leeuwenhoek

DOI: 10.1023/a:1002088931106

Author: Aline Lonvaud-Funel

Institutions: Institut National de la Recherche Agronomique, Université Bordeaux Segalen

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W4304687046

FWCI: 8.911

Cites: 53

Cited by: 567

Related to: 10