Aromatic compounds released from natural precursors by selected Oenococcus oeni strains during malolactic fermentation
Crossref DOI link: https://doi.org/10.1007/s00217-014-2361-2
Published Online: 2014-10-31
Published Print: 2015-03
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Pérez-Martín, Fátima
Izquierdo-Cañas, Pedro Miguel
Seseña, Susana
García-Romero, Esteban
Palop, María Llanos
Text and Data Mining valid from 2014-10-31