Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must

  1. Rebollo-Romero, I.
  2. Fernández-Cruz, E.
  3. Carrasco-Galán, F.
  4. Valero, E.
  5. Cantos-Villar, E.
  6. Cerezo, A.B.
  7. Troncoso, A.M.
  8. Garcia-Parrilla, M.C.
Revista:
LWT

ISSN: 0023-6438

Año de publicación: 2020

Volumen: 130

Tipo: Artículo

DOI: 10.1016/J.LWT.2020.109631 GOOGLE SCHOLAR