Higher alcohols and esters production by Saccharomyces cerevisiae. Influence of the initial oxygenation of the grape must

  1. Valero, E.
  2. Moyano, L.
  3. Millan, M.C
  4. Medina, M.
  5. Ortega, J.M
Journal:
Food Chemistry

ISSN: 0308-8146

Year of publication: 2002

Volume: 78

Issue: 1

Pages: 57-61

Type: Article

DOI: 10.1016/S0308-8146(01)00361-2 GOOGLE SCHOLAR
Data source: Scopus