Author: McKay, Marianne
Similar Items: Amelioration of smoke taint in wine using commercially available and legally permissible additives
- Kin Endogamy and the Blood Taint in Ancient Egypt and Nigeria
- Chemical, sensory and consumer analysis of cork taint in South African wines
- Characterising sensory interactions between volatile phenols and other taint-causing compounds in South African red wines
- Cloning and expression of a β-glucosidase gene from Acremonium cellulolyticus in Saccharomyces cerevisiae
- Predictors of smoking among Ugandan adolescents between 2007 and 2011
- The production of volatile phenols by wine microorganisms