Biotechnological strategies to reduce the doses of sulfur dioxide in white winemaking and avoid problems of browning.
| Autor: | Giménez, Pol, Just-Borras, Arnau, Solé-Clua, Ignasi, Gombau, Jordi, Heras, José M., Sieczkowski, Nathalie, Canals, Joan Miquel, Zamora, Fernando |
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| Zdroj: | BIO Web of Conferences; 2/27/2023, Vol. 56, p1-4, 4p |
| Databáze: | Complementary Index |
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