Impact of Saccharomyces and Non-Saccharomyces Yeast on the Flavor and Aroma of Pinot noir

被引：0
|
作者：
Takush, David G. [1 ]
Osborne, James P. [1 ]
机构：
[1] Oregon State Univ, Dept Food Sci & Technol, Corvallis, OR 97331 USA
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2009年 / 60卷 / 03期
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D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
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页码：391A / 391A
页数：1
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