Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference30 articles.
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3. Fermentation behaviour and volatile compound production by agave and grape must yeasts in high sugar Agave tequilana and grape must fermentations;Arrizon;Antonie van Leeuwenhoek,2005
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