Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation-Reference-Cited by-同舟云学术

Effect of β-Glycosidase Activity of Oenococcus oeni on the Glycosylated Flavor Precursors of Tannat Wine during Malolactic Fermentation

Published:2002-03-09 Issue:8 Volume:50 Page:2344-2349
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Boido Eduardo¹,Lloret Adriana¹,Medina Karina¹,Carrau Francisco¹,Dellacassa Eduardo¹

Affiliation:

1. Seccion Enologia, Facultad de Quimica, Universidad de la Republica, Gral. Flores 2124, 11800-Montevideo, Uruguay, and Catedra de Farmacognosia y Productos Naturales, Facultad de Quimica, Gral. Flores 2124, 11800-Montevideo, Uruguay

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0109367

Reference51 articles.

1. Protocol for FAB MS/MS characterization of terpene disaccharides of wine

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