Work

Oenological properties of non-Saccharomyces yeasts associated with wine-making

Year: 1997

Type: article

Source: World Journal of Microbiology and Biotechnology

DOI: 10.1023/a:1008825928354

Authors: M. Ciani, F. Maccarelli

Institution: University of Perugia

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W1976596744

FWCI: 2.375

Cites: 7

Cited by: 342

Related to: 10