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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	342

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Documento 17- Del Barrio-Galán et al., 2019.pdf	39

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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	63

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Documento 17- Del Barrio-Galán et al., 2019.pdf	10

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