Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation: Study of Their Buffering Capacity-Reference-Cited by-同舟云学术

Effect of Organic Acids and Nitrogen Source on Alcoholic Fermentation: Study of Their Buffering Capacity

Published:2003-01-08 Issue:4 Volume:51 Page:916-922
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Torija María Jesús¹,Beltran Gemma¹,Novo Maite¹,Poblet Montse¹,Rozès Nicolas¹,Mas Albert¹,Guillamón José Manuel¹

Affiliation:

1. Unitat d'Enologia del Centre de Referència de Tecnologia d'Aliments, Departamento Bioquímica i Biotecnologia, Facultat d'Enologia de Tarragona, Universitat Rovira i Virgili, Ramón y Cajal 70, 43005 Tarragona, Spain

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020094r

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