Curilén, Y. L., Barda, N. B., Barbagelata, R. J., Bravo Ferrada, B. M., Gallina, M. F., Semorile, L. C., & Caballero, A. C. (2025). Commercial yeast inoculation effect on kinetic and microbiology of fermentative process and its relation to the sensorial quality of wine. A preliminary studi in patagonian Pinot Noir winemaking. Asociación Argentina de Tecnólogos Alimentarios (AATA).
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Cita Chicago Style (17a ed.)
Curilén, Yolanda Leticia, Nora Beatriz Barda, Raúl Jorge Barbagelata, Bárbara Mercedes Bravo Ferrada, Mario Fabian Gallina, Liliana Carmen Semorile, y Adriana Catalina Caballero. Commercial Yeast Inoculation Effect on Kinetic and Microbiology of Fermentative Process and Its Relation to the Sensorial Quality of Wine. A Preliminary Studi in Patagonian Pinot Noir Winemaking. Asociación Argentina de Tecnólogos Alimentarios (AATA), 2025.
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Cita MLA (9a ed.)
Curilén, Yolanda Leticia, et al. Commercial Yeast Inoculation Effect on Kinetic and Microbiology of Fermentative Process and Its Relation to the Sensorial Quality of Wine. A Preliminary Studi in Patagonian Pinot Noir Winemaking. Asociación Argentina de Tecnólogos Alimentarios (AATA), 2025.
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