Article ISI SCOPUS
EUROPEAN FOOD RESEARCH AND TECHNOLOGY  (2016)

Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains

Peña-Neira, A

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Título según WOS: Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
Título según SCOPUS: Effect of different ageing techniques on the polysaccharide and phenolic composition and sensorial characteristics of Chardonnay white wines fermented with different selected Saccharomyces Cerevisiae yeast strains
Título de la Revista: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Volumen: 242
Número: 7
Editorial: Springer
Fecha de publicación: 2016
Página de inicio: 1069
Página final: 1085
Idioma: English
DOI:

10.1007/s00217-015-2612-x
Notas: ISI, SCOPUS