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s11274-011-0943-8
s11274-011-0943-8
https://scigraph.springernature.com/pub.10.1007/s11274-011-0943-8
Characterization of volatile fraction of typical Irpinian wines fermented with a new starter yeast.
P2888
Q47375458-89EE64BE-4342-40D2-8C9B-D7AEB38B12B9
P2888
s11274-011-0943-8
https://scigraph.springernature.com/pub.10.1007/s11274-011-0943-8