Co-fermenta­tion of intact grape clusters and stalk : a natural and economical strat­egy to modulate nutraceutical and sensory features of Syrah variety

P. 197-207

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  • Co-fermenta­tion of intact grape clusters and stalk : a natural and economical strat­egy to modulate nutraceutical and sensory features of Syrah variety
• Informazioni

  Codice DOI: 10.12871/00021857201927

  ISSN: 2283-5431

  Permalink: http://digital.casalini.it/10.12871/00021857201927