Cite
HARVARD Citation
Rinaldi, A. et al. (n.d.). Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines. Food microbiology. pp. 128-134. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Rinaldi, A. et al. (n.d.). Effect of yeast strain and some nutritional factors on tannin composition and potential astringency of model wines. Food microbiology. pp. 128-134. [Online].