Use of a submerged yeast culture and lysozyme for the treatment of bacterial contamination during biological aging of sherry wines

  1. Roldán, A.M.
  2. Lloret, I.
  3. Palacios, V.
Aldizkaria:
Food Control

ISSN: 0956-7135

Argitalpen urtea: 2017

Alea: 71

Orrialdeak: 42-49

Mota: Artikulua

DOI: 10.1016/J.FOODCONT.2016.06.016 GOOGLE SCHOLAR
Datuen iturria: Scopus