Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.
about
Inhibitory effects of fermented grape marc from Vitis vinifera Negroamaro on antigen-induced degranulation.Non-anthocyanin polyphenolic transformation by native yeast and bacteria co-inoculation strategy during vinification.Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.The Effect of Proanthocyanidins on Growth and Alcoholic Fermentation of Wine Yeast under Copper Stress.Storage Stability and Acceptance of Probiotic Beverage from Cashew Apple Juice
P2860
Contribution of malolactic fermentation by Oenococcus oeni and Lactobacillus plantarum to the changes in the nonanthocyanin polyphenolic composition of red wine.
description
2007 nî lūn-bûn
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2007年の論文
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2007年学术文章
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name
Contribution of malolactic fer ...... nolic composition of red wine.
@en
Contribution of malolactic fer ...... nolic composition of red wine.
@nl
type
label
Contribution of malolactic fer ...... nolic composition of red wine.
@en
Contribution of malolactic fer ...... nolic composition of red wine.
@nl
prefLabel
Contribution of malolactic fer ...... nolic composition of red wine.
@en
Contribution of malolactic fer ...... nolic composition of red wine.
@nl
P2093
P356
P1476
Contribution of malolactic fer ...... nolic composition of red wine.
@en
P2093
E G Alegría
I Estrella
M Pérez-Gordo
M V Moreno-Arribas
T Hernandez
P304
P356
10.1021/JF063638O
P407
P577
2007-05-26T00:00:00Z