Editorial: Sparkling wines: current trends and future evolution

被引：2
|
作者：
Perpetuini, Giorgia [1 ]
Tofalo, Rosanna [1 ]
机构：
[1] Univ Teramo, Dept Biosci & Technol Food Agr & Environm, Teramo, Italy
来源：
FRONTIERS IN MICROBIOLOGY | 2023年 / 14卷
关键词：
sparkling wine; yeast; autolysis; fermentation; Maillard reaction;
D O I：
10.3389/fmicb.2023.1199578
中图分类号：
Q93 [微生物学];
学科分类号：
071005 ; 100705 ;
摘要：
引用
收藏
页数：2
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