Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Katarína Makyšová"'
Publikováno v:
Czech Journal of Food Sciences, Vol 35, Iss 2, Pp 131-142 (2017)
Higher alcohols, volatile fatty acids, and esters are the most important volatiles and their formation is closely related to yeast strains employed during fermentation. In the present work, the effect of indigenous yeast strains on selected wine vola
Externí odkaz:
https://doaj.org/article/193da41976184a06961dc9f8ce972d66
Publikováno v:
In LWT - Food Science and Technology November 2014 59(1):256-262