Work

Variability in the content of low molecular weight nitrogen compounds in wine caused by commercial yeast strains

Year: 2011

Type: article

Source: CINECA IRIS Institutional Research Information System (Fondazione Edmund Mach)

Authors: Nicolini, Giorgio, Bertoldi, Daniela, Nardin, Tiziana, Larcher, Roberto, Zanon, N.

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2611909426

FWCI:

Cites: 11

Cited by:

Related to: 10