Papers: 10.3389/fmicb.2017.02632

https://doi.org/10.3389/fmicb.2017.02632

Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine

Cited by: 13
Author(s): Angela Capece, Rossana Romaniello, Laura Scrano, Gabriella Siesto, P. Romano
Published: over 8 years ago

Software Mentions 1