Increasing the levels of 2-phenylethyl acetate in wine through the use of a mixed culture of Hanseniaspora osmophila and Saccharomyces cerevisiae
| Autor: | Viana, Fernando, Gil, José V., Vallés, Salvador, Manzanares, Paloma |
|---|---|
| Zdroj: | In International Journal of Food Microbiology 2009 135(1):68-74 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect