Some observations about the correlation between the amino acid content of musts and wines of the Chardonnay variety and their fermentation
Guardado en:
| Publicado en: | American Journal of Enology and Viticulture |
|---|---|
| Autor principal: | |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American Journal of Enology and Viticulture v. 50, no. 3 (1999), p. 253-258 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
| Descripción no disponible. |
