Higher alcohols, diacetyl, acetoin and 2,3-butanediol...

Food Research International 2006 Vol. 39; Iss. 1

Higher alcohols, diacetyl, acetoin and 2,3-butanediol biosynthesis in grapes undergoing carbonic maceration

Dan Yi Yang, Yukio Kakuda, Ronald E. Subden
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
39
Year:
2006
Language:
english
DOI:
10.1016/j.foodres.2005.06.007
File:
PDF, 196 KB
english, 2006
Conversion to is in progress
Conversion to is failed