Influences of the amino acids during alcoholic fermentation and development of aroma compounds in Sauvignon blanc
Mestrado Vinifera Euromaster - Instituto Superior de Agronomia - UL / Universitá degli Studi di Torino
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| Formato: | masterThesis |
| Idioma: | eng |
| Publicado em: |
2018
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| Texto completo: | http://hdl.handle.net/10400.5/15840 |
| País: | Portugal |
| Oai: | oai:www.repository.utl.pt:10400.5/15840 |