Cite
HARVARD Citation
Lytra, G. et al. (2020). Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine. Food research international. p. . [Online].
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Lytra, G. et al. (2020). Influence of must yeast-assimilable nitrogen content on fruity aroma variation during malolactic fermentation in red wine. Food research international. p. . [Online].