Published in
Elsevier, International Journal of Food Microbiology, (223), p. 1-8
DOI: 10.1016/j.ijfoodmicro.2016.02.003
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Selection and use of pectinolytic yeasts for improving clarification and phenolic extraction in winemaking
Journal article published in 2016 by
Ignacio Belda,
Lorena B. Conchillo,
Javier Ruiz 
,
Eva Navascués ,
Domingo Marquina,
Antonio Santos
,
Eva Navascués ,
Domingo Marquina,
Antonio Santos
This paper was not found in any repository, but could be made available legally by the author.
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