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
Revue:
Food Chemistry

ISSN: 0308-8146

Année de publication: 2002

Volumen: 78

Número: 1

Pages: 57-61

Type: Article

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