Vitivicultura y Elaboración

Wine aromatic quality improvement using mixtures of lysozyme and dimethyl dicarbonate, with low SO<sub>2</sub> concentration.

Fuente: Pubmed Ver nota completa

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Wine aromatic quality improvement using mixtures of lysozyme and dimethyl dicarbonate, with low SO<sub>2</sub> concentration., 0 / 5 (0 votes)