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Evaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines	426

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Documento 17- Del Barrio-Galán et al., 2019.pdf	50

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Evaluation of yeast derivative products developed as an alternative to lees: the effect on the polysaccharide, phenolic and volatile content, and colour and astringency of red wines	99

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Documento 17- Del Barrio-Galán et al., 2019.pdf	13

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July 2025	13
August 2025	7
September 2025	28
October 2025	24
November 2025	12
December 2025	9
January 2026	6

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January 2026

3
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