Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.
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Formation of vinylphenolic pyranoanthocyanins by selected yeasts fermenting red grape musts supplemented with hydroxycinnamic acids.
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2007 nî lūn-bûn
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2007 թուականի Յունուարին հրատարակուած գիտական յօդուած
@hyw
2007 թվականի հունվարին հրատարակված գիտական հոդված
@hy
2007年の論文
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2007年論文
@yue
2007年論文
@zh-hant
2007年論文
@zh-hk
2007年論文
@zh-mo
2007年論文
@zh-tw
2007年论文
@wuu
name
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@ast
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@en
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@nl
type
label
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@ast
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@en
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@nl
prefLabel
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@ast
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@en
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@nl
P2093
P1476
Formation of vinylphenolic pyr ...... ed with hydroxycinnamic acids.
@en
P2093
Antonio Morata
Carmen González
José Antonio Suárez-Lepe
P304
P356
10.1016/J.IJFOODMICRO.2006.12.032
P577
2007-01-16T00:00:00Z