The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania
- DOI
- 10.1051/bioconf/20170902006
- Published
- 2017
- Container
- BIO Web of Conferences
- Publisher
- EDP Sciences
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1051/bioconf/20170902006,
title = {The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania},
author = {Liviu-Gabriel Grigorica and Marius Niculaua and Constantin Bogdan Nechita and Alina-Mihaiela Nistor and Valeriu V. Cotea},
year = {2017},
journal = {BIO Web of Conferences},
doi = {10.1051/bioconf/20170902006},
url = {https://doi.org/10.1051/bioconf/20170902006}
}RIS
TY - JOUR TI - The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania AU - Liviu-Gabriel Grigorica AU - Marius Niculaua AU - Constantin Bogdan Nechita AU - Alina-Mihaiela Nistor AU - Valeriu V. Cotea PY - 2017 JO - BIO Web of Conferences DO - 10.1051/bioconf/20170902006 UR - https://doi.org/10.1051/bioconf/20170902006 ER -
APA
Grigorica, L., Niculaua, M., Nechita, C. B., Nistor, A., & Cotea, V. V. (2017). The impact of some commercial yeast strains on aroma compounds and sensorial analysis on two white wine varieties made in PGI Dealurile Olteniei, Romania. BIO Web of Conferences. https://doi.org/10.1051/bioconf/20170902006
Source records
- crossref · retrieved 2026-09-26T14:07:09.578Z