Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate
JavaScript is disabled for your browser. Some features of this site may not work without it.
Effect of grape variety (Vitis vinifera L.) and grape pomace fermentation conditions on some volatile compounds of the produced grape pomace distillate
Gerogiannaki-Christopoulou, M; Kyriakidis, NV; Panagiotis, E; Athanasopoulos