1. Главная
  2. Ресурсы
  3. Библиотечный поиск
The production ofethylphenols in wineby yeasts of thegenera Brettanomycesand Dekkera: A review Raúl Alcántara-SuárezJosé Antonio Suárez-LepeAntónio Morata2006 год

The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

Страница публикацииПубликация в OpenAlex
Год издания: 2006
Авторы: Raúl Alcántara-Suárez, José Antonio Suárez-Lepe, António Morata, Fernando Calderón
Издательство: Elsevier BV
Источник: Food Chemistry
Ключевые слова: Fermentation and Sensory Analysis, Horticultural and Viticultural Research, Biochemical Analysis and Sensing Techniques