Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice

Formation of ethyl esters of amino acids by yeasts during the alcoholic fermentation of grape juice

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	HERRAIZ, Tomás
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 44, no. 1 (1993), p. 41-48
Materias:	Vid Enología Jugo de frutas Fermentación Levadura Aminoácidos Esteres Jugo de uva Fermentación alcohólica
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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