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Elsevier, LWT - Food Science and Technology, (136), p. 110274, 2021

DOI: 10.1016/j.lwt.2020.110274

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A novel approach for the valorization of wine lees as a source of compounds able to modify wine properties

Journal article published in 2020 by Alberto De Iseppi ORCID, Matteo Marangon ORCID, Simone Vincenzi ORCID, Giovanna Lomolino ORCID, Andrea Curioni ORCID, Benoit Divol ORCID
This paper is made freely available by the publisher.
This paper is made freely available by the publisher.

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