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Wine Volatile and Amino Acid Composition after Malolactic Fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum Starter Cultures

✍ Scribed by Pozo-Bayón, M. A.; G-Alegría, E.; Polo, M. C.; Tenorio, C.; Martín-Álvarez, P. J.; Calvo de la Banda, M. T.; Ruiz-Larrea, F.; Moreno-Arribas, M. V.

Book ID: 120316216
Publisher: American Chemical Society
Year: 2005
Tongue: English
Weight: 97 KB
Volume: 53
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf050739y

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