Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains-Reference-Cited by-同舟云学术

Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains

Published:2016-04 Issue: Volume:197 Page:373-381
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Vararu Florin^ORCID,Moreno-García Jaime,Zamfir Cătălin-Ioan,Cotea Valeriu V.,Moreno Juan^ORCID

Funder

Ministry of Economy and Competitiveness

FEDER

MINECO

INIA

CCAA

European Social Fund

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Oenological properties of non-Saccharomyces yeasts associated with winemaking;Ciani;World Journal of Microbiology and Biotechnology,1998

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