2019 - Pisa University Press
Artículo
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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
P. 197-207
Forma parte de
Agrochimica : International Journal of Plant Chemistry, Soil Science and Plant Nutrition of the University of Pisa : 63, 2, 2019-
Información
Código DOI: 10.12871/00021857201927
ISSN: 2283-5431
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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
