Papers: 10.3390/microorganisms8050738

https://doi.org/10.3390/microorganisms8050738

Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine

Cited by: 21
Author(s): Angela Capece, Rocchina Pietrafesa, Gabriella Siesto, P. Romano
Published: over 6 years ago

Software Mentions 1