Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis
Guardado en:
| Publicado en: | American journal of enology and viticulture |
|---|---|
| Autor principal: | |
| Otros Autores: | , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | American journal of enology and viticulture v. 66, no. 3 (2015), p. 357-362 |
| Materias: | |
| Publicación relacionada: | Contenido en:
American journal of enology and viticulture |
| LEADER | 00985cab#a22003254c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID103164 | ||
| 003 | OAG | ||
| 008 | 161107s2015 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 100 | 1 | # | |a Chescheir, Stuart |
| 245 | 1 | 0 | |a Impact of Oenococcus oeni on wine hydroxycinnamic acids and volatile phenol production by Brettanomyces bruxellensis |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Enología |
| 650 | # | 4 | |a Vinos |
| 650 | # | 4 | |a Oenococcus |
| 650 | # | 4 | |a Oenococcus oeni |
| 650 | # | 4 | |a Acidos hidroxicinámicos |
| 650 | # | 4 | |a Fermentación |
| 650 | # | 4 | |a Fermentación maloláctica |
| 650 | # | 4 | |a Fenol |
| 650 | # | 4 | |a Compuesto volátil |
| 653 | # | # | |a Brettanomyces |
| 700 | 1 | # | |a Philbin, David |
| 700 | 1 | # | |a Osborne, James, P. |
| 773 | 0 | # | |t American journal of enology and viticulture |g v. 66, no. 3 (2015), p. 357-362 |
| 999 | # | # | |a Jorge |
