Concentration of amino acids in wine after the end of fermentation by Saccharomyces cerevisiae strains.
Eva Valero, Carmen Millán, José M Ortega, Juan C Mauricio.
Journal of the Science of Food and Agriculture.
Volume 83, Issue 8, pages 830–835, June 2003.
- DOI:
http://dx.doi.org/10.1002/jsfa.1417
