Mestre Furlani, M. V., Maturano, Y. P., Combina, M., Mercado, L. A., Toro, M. E., & Vazquez, F. (2017). Selection of non-Saccharomyces yeasts to be used in grape musts with high alcoholic potential: A strategy to obtain wines with reduced ethanol content. Web
Citación estilo ChicagoMestre Furlani, María Victoria, Yolanda Paola Maturano, Mariana Combina, Laura Analia Mercado, Maria Eugenia Toro, and Fabio Vazquez. Selection of Non-Saccharomyces Yeasts to Be Used in Grape Musts With High Alcoholic Potential: A Strategy to Obtain Wines With Reduced Ethanol Content. 2017.
Cita MLAMestre Furlani, María Victoria, et al. Selection of Non-Saccharomyces Yeasts to Be Used in Grape Musts With High Alcoholic Potential: A Strategy to Obtain Wines With Reduced Ethanol Content. 2017.