Cite
HARVARD Citation
Crandles, M. et al. (n.d.). The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines. Lebensmittel-Wissenschaft + Technologie =. 64 (1), pp. 243-258. [Online].
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Crandles, M. et al. (n.d.). The effect of yeast strain on odor active compounds in Riesling and Vidal blanc icewines. Lebensmittel-Wissenschaft + Technologie =. 64 (1), pp. 243-258. [Online].