Impact of Using New Commercial Glutathione Enriched Inactive Dry Yeast Oenological Preparations on the Aroma and Sensory Properties of Wines

Taylor and Francis Group, International Journal of Food Properties, 5(17), p. 987-1001

Journal article published in 2014 by I. Andújar-Ortiz, C. Chaya, P. J. Martín-Álvarez, M. V. Moreno-Arribas

, M. A. Pozo-Bayón

This paper is made freely available by the publisher.

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