Srisamatthakarn, P. and Rauhut, D. (2020) “Effect of different Saccharomyces cerevisiae strains and nutrients on the formation of SO2-binding and aromatic compounds of Sauvignon blanc wines”, RMUTSB ACADEMIC JOURNAL. Phra Nakorn Sri Ayutthaya, 8(1), pp. 1–14. Available at: https://li01.tci-thaijo.org/index.php/rmutsb-sci/article/view/241682 (Accessed: 30 April 2024).