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Impact of high lipid contents on the production of fermentative aromas during white wine fermentation

Document Type

Article

Author

Guittin, C.; Maçna, F.; Sablayrolles, J.-M.; Mouret, J.-R.; Farines, V.; Sanchez, I.; Poitou, X.

Source

In: Applied Microbiology and Biotechnology. (Applied Microbiology and Biotechnology, August 2021, 105(16-17):6435-6449)

Subject

Language

English

ISSN

14320614
01757598

Online Access

EBSCOHost PDF Full Text (ECC - 개별구독 전자저널) Full Text (ProQuest Central) Full Text (Gale Academic Onefile) Web of Science JCR 저널정보 Scopus Find it@PNU

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