Cite

    Pauline Seguinot et al.. “Impact of the timing and the nature of nitrogen additions on the production kinetics of fermentative aromas by Saccharomyces cerevisiae during winemaking fermentation in synthetic media.” Food microbiology, vol. 76, 2018, pp. 29–39. http://access.bl.uk/ark:/81055/vdc_100066562361.0x000025