South African Journal of Enology and Viticulture On-line version ISSN 2224-7904 Print version ISSN 0253-939X
PDF Download
Initiating download of PDF file in 10 seconds. Please wait!
WANG, Y.-Q. et al.Synergistic effects of branched-chain amino acids and phenylalanine addition on major volatile compounds in wine during alcoholic fermentation. S. Afr. J. Enol. Vitic. [online]. 2016, vol.37, n.2, pp.169-175.
ISSN 2224-7904.