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New Research: Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma https://t.co/UN1kK3aFmD #microbiology
New Research: Free and Immobilised β-Glucosidases in Oenology: Biotechnological Characterisation and Its Effect on Enhancement of Wine Aroma https://t.co/UN1kK3aFmD #microbiology