Evaluation of the use of multiflora bee pollen as an activator of the biological aging in Sherry wines
- P. Sancho-Galán 1
- A. Amores-Arrocha 1
- A. Jiménez-Cantizano 1
- V. Palacios 1
- 1 Department of Chemical Engineering and Food Technology, Faculty of Sciences, University of Cádiz
Éditorial: Instituto de las Ciencias de la Vid y del Vino
Année de publication: 2018
Pages: 221
Congreso: International Congress on Grapevine and Wine Sciences (1. 2018. Logroño)
Type: Communication dans un congrès
