Influence of the yeast strain on the changes of the amino acids, peptides and proteins during sparkling wine production by the traditional method.
| Autor: | Martínez-Rodríguez, A.J., Carrascosa, A.V., Martín-Álvarez, P.J., Moreno-Arribas, V., Polo, M.C. |
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| Zdroj: | Journal of Industrial Microbiology & Biotechnology. Dec2002, Vol. 29 Issue 6, p314. 9p. |
| Databáze: | Academic Search Ultimate |
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