Impact of Saccharomyces cerevisiae and non-Saccharomyces yeasts to improve traditional sparkling wines production
Journal article published in 2022 by
Rosanna Tofalo 
,
Giorgia Perpetuini ,
Alessio Pio Rossetti,
Sara Gaggiotti,
Andrea Piva,
Lino Olivastri,
Angelo Cichelli ,
Dario Compagnone,
Giuseppe Arfelli
,
Giorgia Perpetuini ,
Alessio Pio Rossetti,
Sara Gaggiotti,
Andrea Piva,
Lino Olivastri,
Angelo Cichelli ,
Dario Compagnone,
Giuseppe Arfelli
This paper was not found in any repository, but could be made available legally by the author.
Full text: Unavailable
Published version:
archiving forbidden
Data provided by 