Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method

标题
Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 43, Issue 5, Pages 771-776
出版商
Elsevier BV
发表日期
2010-01-12
DOI
10.1016/j.lwt.2009.12.013

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