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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	466

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Documento 17- Del Barrio-Galán et al., 2019.pdf	64

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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	119

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Documento 17- Del Barrio-Galán et al., 2019.pdf	25

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September 2025	28
October 2025	24
November 2025	12
December 2025	9
January 2026	13
February 2026	16
March 2026	17

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January 2026

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February 2026

9
March 2026

5
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