Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

Published 2013 View Full Article

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Title
Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 145, Issue -, Pages 179-185
Publisher
Elsevier BV
Online
2013-08-22
DOI
10.1016/j.foodchem.2013.08.050

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