Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must
Autor: | Rebollo-Romero, Inmaculada, Fernández-Cruz, Edwin, Carrasco-Galán, Fernando, Valero, Eva, Cantos-Villar, Emma, Cerezo, Ana B., Troncoso, Ana M., Garcia-Parrilla, M. Carmen |
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Zdroj: | In LWT August 2020 130 |
Databáze: | ScienceDirect |
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