Metabolic profiling as a tool for revealingSaccharomycesinteractions during wine fermentation
Author:
Publisher
Oxford University Press (OUP)
Subject
Applied Microbiology and Biotechnology,General Medicine,Microbiology
Link
http://academic.oup.com/femsyr/article-pdf/6/1/91/17939374/6-1-91.pdf
Reference56 articles.
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3. Arvantoyannis I , Katsota MN , Psarra P , Soufleros E & Kallinthraka S (1999) Application of quality control methods for assessing wine authenticity: use of multivariate analysis (chemometrics). Trends Food Sci Technol 10: 321 â 336.
4. Production of organoleptic compounds
5. Bisson LF (1999) Stuck and sluggish fermentation. Am J Enol Vitic 50: 107 â 119.
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