Wine flavor and aroma
Author:
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,Biotechnology,Bioengineering
Link
http://link.springer.com/content/pdf/10.1007/s10295-011-1018-4.pdf
Reference151 articles.
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3. Antonelli A, Castellari L, Zambonelli C, Carnacini A (1999) Yeast influence on volatile composition of wines. J Agric Food Chem 47:1139–1144
4. Ardö Y (2006) Flavour formation by amino acid catabolism. Biotechnol Advances 24:238–242
5. Arevalo Villena M, Ubeda J, Cordero Otero RR, Briones A (2005) Optimization of a rapid method for studying the cellular location of β-glucosidase activity in wine yeasts. J Appl Microbiol 99:558–564
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