검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Influence of different maceration times on the anthocyanin composition of wines made from Vitis vinifera L. cvs. Bogazkere and Okuzgozu Kelebek H, Canbas A, Selli S, Saucier C, Jourdes M, Glories Y Journal of Food Engineering, 77(4), 1012, 2006 |
| 2 |
An assay for glucanase activity in wine Humbert-Goffard A, Saucier C, Moine-Ledoux V, Canal-Llauberes RM, Dubourdieu D, Glories Y Enzyme and Microbial Technology, 34(6), 537, 2004 |