Alterations in d-amino acid concentrations and microbial community structures during the fermentation of red and white wines

✍ Scribed by Shiro Kato; Tatsuya Ishihara; Hisashi Hemmi; Hironori Kobayashi; Tohru Yoshimura

• Book ID: 113683435
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 497 KB
• Volume: 111
• Category: Article
• ISSN: 1389-1723
• DOI: 10.1016/j.jbiosc.2010.08.019