Commercial wine yeast nitrogen requirement influences the production of secondary metabolites (aroma, hydroxytyrosol, melatonin and other bioactives) during alcoholic fermentation
- Gonzalez-Ramirez, M.
- Kazakova, J.
- Garcia-Serrano, P.
- Ubeda, C.
- Valero, E.
- Cerezo, A.B.
- Troncoso, A.M.
- Garcia-Parrilla, M.C.
Revista:
International Journal of Food Microbiology
ISSN: 1879-3460, 0168-1605
Any de publicació: 2024
Volum: 421
Tipus: Article
