Contribution of Malolactic Fermentation by Oenococcus Oeni and Lactobacillus Plantarum to the Changes in the Nonanthocyanin Polyphenolic Composition of Red Wine

✍ Scribed by Hernández, T.; Estrella, I.; Pérez-Gordo, M.; Alegría, E. G.; Tenorio, C.; Moreno-Arribas, M. V.

• Book ID: 126887466
• Publisher: American Chemical Society
• Year: 2007
• Tongue: English
• Weight: 75 KB
• Volume: 55
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf063638o