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Journal: Fermentation, 2020
Volume: 6
Number: 17
17
Article: Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine
Authors: by Pedro Miguel Izquierdo-Cañas, María Ríos-Carrasco, Esteban García-Romero, Adela Mena-Morales, José María Heras-Manso and Gustavo Cordero-Bueso
Link: https://www.mdpi.com/2311-5637/6/1/17

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