Arginine addition in the stationary phase influences the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2015 / 03 Vol. 60; Iss. 2

Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains

Gutiérrez, Alicia, Chiva, Rosana, Guillamón, José Manuel
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:
60
Language:
english
Journal:
LWT - Food Science and Technology
DOI:
10.1016/j.lwt.2014.10.002
Date:
March, 2015
File:
PDF, 1.12 MB
english, 2015
Conversion to is in progress
Conversion to is failed