Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation

  1. Gonzalez-Ramirez, M.
  2. Kazakova, J.
  3. Garcia-Serrano, P.
  4. Ubeda, C.
  5. Valero, E.
  6. Cerezo, A.B.
  7. Troncoso, A.M.
  8. Garcia-Parrilla, M.C.
Revista:
International Journal of Food Microbiology

ISSN: 1879-3460 0168-1605

Any de publicació: 2024

Volum: 421

Tipus: Article

DOI: 10.1016/J.IJFOODMICRO.2024.110788 GOOGLE SCHOLAR lock_openAccés obert editor