Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ?
Review
| Autor principal: | |
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.5/18965 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/18965 |
| Resumo: | Review |
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