The production of reduced-alcohol wine using glucose oxidase-treated juice. Part III. Sensory
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. 307-316 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American Journal of Enology and Viticulture |
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