Physicochemical and nutritional characterization of winemaking lees: A new food ingredient

  1. Sancho-Galán, P.
  2. Amores-Arrocha, A.
  3. Jiménez-Cantizano, A.
  4. Palacios, V.
Aldizkaria:
Agronomy

ISSN: 2073-4395

Argitalpen urtea: 2020

Alea: 10

Zenbakia: 7

Mota: Artikulua

DOI: 10.3390/AGRONOMY10070996 GOOGLE SCHOLAR lock_openSarbide irekia editor
Datuen iturria: Scopus