Artículo
Etiquetas: 1992, Bibliografía Nacional Química, Competitividad, Industrias, Negocios, Productividad, Tecnología
Biocompatibility in ternary fermentations with lachancea thermotolerans, other Non-Saccharomyces and Saccharomyces cerevisiae to control pH and improve the sensory profile of wines from warm areas