Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains (Englisch)
- Neue Suche nach: Gutierrez, Alicia
- Neue Suche nach: Chiva, Rosana
- Neue Suche nach: Guillamon, Jose Manuel
- Neue Suche nach: Gutierrez, Alicia
- Neue Suche nach: Chiva, Rosana
- Neue Suche nach: Guillamon, Jose Manuel
In:
Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie
;
60
, 2, Pt. 1
;
1009-1016
;
2015
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Arginine addition in the stationary phase influences the fermentation rate and synthesis of aroma compounds in a synthetic must fermented by three commercial wine strains
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Beteiligte:
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Erschienen in:Food Science and Technology - lwt. Lebensmittel-Wissenschaft und -Technologie ; 60, 2, Pt. 1 ; 1009-1016
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Verlag:
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Erscheinungsdatum:2015
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Format / Umfang:8 Seiten, Bilder, Tabellen, Quellen
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 60, Ausgabe 2, Pt. 1
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