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.

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DOI: 10.1016/J.IJFOODMICRO.2024.110788 GOOGLE SCHOLAR lock_openOpen access editor

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