Relation between Fatty Acid Content and Its Evolution during Fermentation and Utilization of Free Amino Acids in Vacuum-Filtered Viura Must

✍ Scribed by Ayestarán, Belén; Garrido, Julián; Ancín, Carmen

• Book ID: 120938610
• Publisher: American Chemical Society
• Year: 1998
• Tongue: English
• Weight: 100 KB
• Volume: 46
• Category: Article
• ISSN: 0021-8561
• DOI: 10.1021/jf970327s