![](/img/cover-not-exists.png)
Comparing the Effects of Different Unsaturated Fatty Acids on Fermentation Performance of Saccharomyces cerevisiae and Aroma Compounds during Red Wine Fermentation
Liu, Pei-Tong, Duan, Chang-Qing, Yan, Guo-LiangVolume:
24
Journal:
Molecules
DOI:
10.3390/molecules24030538
Date:
February, 2019
File:
PDF, 2.80 MB
2019