1.
Delfini C, Cocito C, 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 [Internet]. 1999 Dec. 31 [cited 2024 Dec. 8];33(4):195-211. Available from: https://oeno-one.eu/article/view/1018