Author:
Rebollo-Romero Inmaculada,Fernández-Cruz Edwin,Carrasco-Galán Fernando,Valero Eva,Cantos-Villar Emma,Cerezo Ana B.,Troncoso Ana M.,Garcia-Parrilla M. Carmen
Funder
Ministerio de Economía y Competitividad
Universidad de Sevilla
Reference32 articles.
1. Determination of hydroxytyrosol produced by winemaking yeasts during alcoholic fermentation using a validated UHPLC–HRMS method;Álvarez-Fernández;Food Chemistry,2018
2. Saccharomyces cerevisiae and Torulaspora delbrueckii intra- and extra-cellular aromatic amino acids metabolism;Álvarez-Fernández;Journal of Agricultural and Food Chemistry,2019
3. Benefits of the use of lactic acid bacteria starter in green cracked cypriot table olives fermentation;Anagnostopoulos;Foods,2020
4. Implications of nitrogen nutrition for grapes, fermentation and wine;Bell;Australian Journal of Grape and Wine Research,2005
5. Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acid concentration;Bordiga;Food Chemistry,2016
Cited by
13 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