DELFINI, Claudio; COCITO, Chiara; BONINO, M. A review. Biochemical and molecular mechanisms in <em>Saccharomyces cerevisiae</em> that are involved in the formation of some volatile compounds in wines. OENO One, [S. l.], v. 33, n. 4, p. 195–211, 1999. DOI: 10.20870/oeno-one.1999.33.4.1018. Disponível em: https://oeno-one.eu/article/view/1018. Acesso em: 20 jun. 2024.