Temperature and yeast strain’s impact on the kinetics of some volatile compounds production during the alcoholic fermentation of mauzac grape juice
By: Benhadja L.; Taillandier P.; Strehaiano P.…[et al.]. Revue de Microbiologie Industrielle Sanitaire et Environnementale.. Vol. 4, no. 2 (2010), pp.48-68, 21 p.
Subjects: Fermentation; Fermented foods; Food