The impacts of temperature, alcoholic degree and amino acids content on biogenic amines and their precursor amino acids content in red wine
| Autor: | Lorenzo, C., Bordiga, M., Pérez-Álvarez, E.P., Travaglia, F., Arlorio, M., Salinas, M.R., Coïsson, J.D., Garde-Cerdán, T. |
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| Zdroj: | In Food Research International September 2017 99 Part 1:328-335 |
| Databáze: | ScienceDirect |
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