Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
| Autor: | Bordiga, M., Lorenzo, C., Pardo, F., Salinas, M.R., Travaglia, F., Arlorio, M., Coïsson, J.D., Garde-Cerdán, T. |
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| Zdroj: | In Food Chemistry 15 April 2016 197 Part B:1038-1045 |
| Databáze: | ScienceDirect |
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