Influence of vacuum filtration on the fatty acids content and its evolution during vinification of garnacha must
Author:
Publisher
Informa UK Limited
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
http://www.tandfonline.com/doi/pdf/10.1080/08905439809549949
Reference57 articles.
1. Anaerobic nutrition of saccharomyces cerevisiae. II. Unsaturated fatty and requirement for growth in a defined medium
2. Influence of Prefermentation Clarification on Nitrogenous Contents of Musts and Wines
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Influence of addition of yeast autolysate on the formation of amines in wine;Journal of the Science of Food and Agriculture;2006
2. Influencia de la clarificación por sedimentación en el contenido de ácidos grasos en mostos garnacha y Viura y su evolución durante la fermentación / Influence of clarification by sedimentation on the content of fatty acids in garnacha and Viura musts and their changes during the fermentation;Food Science and Technology International;1999-12
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