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The influence of traditional and immobilized yeast on the amino-acid content of sparkling wine

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Citace článku v časopise:
PROKEŠ, Kamil, Mojmír BAROŇ, Jiří MLČEK, Tünde JURÍKOVÁ, Anna ADÁMKOVÁ, Sezai ERCISLI a Jiří SOCHOR. The influence of traditional and immobilized yeast on the amino-acid content of sparkling wine. Fermentation [online]. 2022, vol. 8, iss. 1, s. 36. [cit. 2024-07-15]. ISSN 2311-5637. Dostupné z: https://www.mdpi.com/2311-5637/8/1/36.

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