Effect of Different Microoxygenation Treatments on the Evolution of Cabernet Sauvignon Wine Composition

被引：0
|
作者：
Nguyen, Dang-Dung [1 ]
Nicolau, Laura [1 ]
Dykes, Stuart [1 ]
Kilmartin, Paul A. [1 ]
机构：
[1] Univ Auckland, Dept Chem, Wine Sci Program, Auckland 1, New Zealand
来源：
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE | 2009年 / 60卷 / 03期
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D O I：
暂无
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
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页码：389A / 389A
页数：1
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