The concentration of glucose and fructose influences the production of volatile phenols by wine lactic acid bacteria

Detalhes bibliográficos
Autor principal: Silva, Isa (author)
Outros Autores: Campos, Francisco (author), Hogg, Tim (author), Couto, José António (author)
Formato: article
Idioma:eng
Publicado em: 2011
Assuntos:
Volatile phenols
Lactic acid bacteria
Wine
Aroma
Texto completo:http://hdl.handle.net/10400.14/5991
País:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/5991

Texto Completo

http://hdl.handle.net/10400.14/5991

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