S. Afr. J. Enol. Vitic.- PDF Download - Art. IDS2224-79042016000200005

South African Journal of Enology and Viticulture
versão On-line ISSN 2224-7904
versão impressa ISSN 0253-939X

PDF Download

Iniciando download de arquivo PDF em 10 segundos. Por favor Aguarde!

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.