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
Aldizkaria:
Food Chemistry

ISSN: 0308-8146

Argitalpen urtea: 2002

Alea: 78

Zenbakia: 1

Orrialdeak: 57-61

Mota: Artikulua

DOI: 10.1016/S0308-8146(01)00361-2 GOOGLE SCHOLAR
Datuen iturria: Scopus