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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	390

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Documento 17- Del Barrio-Galán et al., 2019.pdf	43

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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	106

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Documento 17- Del Barrio-Galán et al., 2019.pdf	12

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April 2025	8
May 2025	23
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August 2025	7
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October 2025	15

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