Author:
de Ovalle Stefani,Brena Beatriz,González-Pombo Paula
Funder
Agencia Nacional de Investigación e Innovación
Subject
General Medicine,Food Science,Analytical Chemistry
Reference34 articles.
1. Identification of essential oil components by gas chromatography/ quadrupole mass spectroscopy;Adams,2001
2. β-Glucosidase activity in wine yeasts: Application in enology;Arévalo Villena;Enzyme and Microbial Technology,2007
3. Boido, E., Lloret, A., Medina, K., Fariña, L., Carrau, F., Versini, G., & Dellacassa, E. (2003). Aroma composition of Vitis vinifera cv. Tannat: The typical red wine from Uruguay. Journal of Agricultural and Food Chemistry, 51(18), 5408–5413. https://doi.org/10.1021/jf030087i.
4. The effect of endozym β-split, a commercial Enzyme Preparation Used for Aroma Release, on Tannat Wine Glycosides;Cid;South African Journal for Enology and Viticulture,2012
5. Screening of β-glucosidase and β-xylosidase activities in four non- saccharomyces yeast isolates: Glycosidasic activities from wine yeasts…;López;Journal of Food Science,2015
Cited by
27 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