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
Zdroj: In LWT August 2020 130
Databáze: ScienceDirect