Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation

  1. Pérez-Martín, F.
  2. Izquierdo-Cañas, P.M.
  3. Seseña, S.
  4. García-Romero, E.
  5. Palop, M.L.
Aldizkaria:
European Food Research and Technology

ISSN: 1438-2385,  1438-2377

Argitalpen urtea: 2014

Alea: 240

Zenbakia: 3

Orrialdeak: 609-618

Mota: Artikulua

DOI: 10.1007/S00217-014-2361-2 GOOGLE SCHOLAR