NMR Study of Histidine Metabolism during Alcoholic and Malolactic Fermentations of Wine and Their Influence on Histamine Production
Author:
Affiliation:
1. Departamento de Quı́mica, Centro de Investigación en Sı́ntesis Quı́mica (CISQ), Universidad de La Rioja, E-26006 Logroño, Spain
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf402489g
Reference48 articles.
1. Wine Chemistry and Biochemistry
2. Handbook of Enology
3. Implications of nitrogen nutrition for grapes, fermentation and wine
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