Incidence of the fermentation temperature on the total fatty acid evolution
1995
Santamaría, Pilar | Lopez, Rosa | Gutiérrez, Ana Rosa | Clara A. Diez de Bethencourt | García-Escudero, Enrique
This work aims to study the incidence of the fermentation temperature on the total fatty acid evolution and its potential impact on the fermentation stops.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
Publisher
International Viticulture and Enology Society
Other Subjects
Fermentation stops; Total fatty acid; Fermentation temprature
Language
English
Type
Journal Article; Text
2024-02-28
2026-02-03
MODS
Data Provider
This bibliographic record has been provided by National Agricultural Library
If you notice any incorrect information relating to this record, please contact us at [email protected]