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"Technological Experiments for the Enhancement of Glycerol Content in High Quality Wines"
written by Cs. Csutorás, O. Hudák, K. Rácz, L. Rácz ,
published by Journal of Agricultural Chemistry and Environment, Vol.3 No.2, 2014
has been cited by the following article(s):
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[1] Flavor impacts of glycerol in the processing of yeast fermented beverages: a review
Journal of Food Science and Technology 2015[2] Molecular Methods for Identification of Wine Microorganisms and Yeast Development
Biology of Microorganisms on Grapes, in Must and in Wine 2017 - No relevant information.