Quantitative 13C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation.

Autor: Rollero, Stéphanie1,2, Mouret, Jean‐Roch1, Bloem, Audrey1, Sanchez, Isabelle1, Ortiz‐Julien, Anne2, Sablayrolles, Jean‐Marie1, Dequin, Sylvie1, Camarasa, Carole1 carole.camarasa@inra.fr
Zdroj: Microbial Biotechnology. Nov2017, Vol. 10 Issue 6, p1649-1662. 14p.
Databáze: Academic Search Ultimate
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