Aromatic compounds released from natural precursors by...

European Food Research and Technology 2015 / 3 Vol. 240; Iss. 3

Aromatic compounds released from natural precursors by selectedOenococcus oenistrains during malolactic fermentation

Pérez-Martín, Fátima, Izquierdo-Cañas, Pedro Miguel, Seseña, Susana, García-Romero, Esteban, Palop, María Llanos
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Volume:
240
Language:
english
Journal:
European Food Research and Technology
DOI:
10.1007/s00217-014-2361-2
Date:
March, 2015
File:
PDF, 263 KB
english, 2015
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