BozdoÄŸan, A., Osmaniye Korkut Ata University, Faculty of Engineering, Department of Food Engineering, 80000 - Osmaniye, Turkey, Turkey

• South African Journal of Enology and Viticulture Vol. 33 No. 2 (2012) - Articles
  The Effect of Yeast Strain, Immobilisation, and Ageing Time on the Amount of Free Amino Acids and Amino Acids in Peptides of Sparkling Wines Obtained from cv. Dimrit Grapes
  Abstract  PDF