Impact of Thermally Inactivated Non- Saccharomyces Yeast Derivatives on White Wine
热灭活非酿酒酵母衍生物对白葡萄酒的影响
期刊:Foods
影响因子:4.7
doi:10.3390/foods13162640
Valentina Civa, Francesco Maioli, Valentina Canuti, Bianca Maria Pietrini, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
