Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must

Published 2012 View Full Article

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Title
Formation of pyranoanthocyanins by Schizosaccharomyces pombe during the fermentation of red must
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 159, Issue 1, Pages 47-53
Publisher
Elsevier BV
Online
2012-08-18
DOI
10.1016/j.ijfoodmicro.2012.08.007

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