Export: Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines

Andujar Órtiz, Inmaculada and Chaya Romero, Carolina and Martín Álvarez, P. J. and Moreno Arribas, M. V. and Pozo Bayón, M. A. (2014). Impact of using new commercial glutathione enriched inactive dry yeast oenological preparations on the aroma and sensory properties of wines. "International Journal of Food Properties", v. 17 (n. 5); pp. 987-1001. ISSN 1094-2912. https://doi.org/10.1080/10942912.2012.685682.

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