Conversion of hydroxycinnamic acids into volatile phenols...

Food Science and Technology (Campinas) 2012 / 03 Vol. 32; Iss. 1

Conversion of hydroxycinnamic acids into volatile phenols in a synthetic medium and in red wine by Dekkera bruxellensis

Cabrita, Maria João, Palma, Vera, Patão, Raquel, Freitas, Ana Maria Costa
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Volume:
32
Journal:
Food Science and Technology
DOI:
10.1590/s0101-20612012005000024
Date:
March, 2012
File:
PDF, 232 KB
2012
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