Evolution of amino acids and volatile compounds in the fermentation of inoculated musts: Concentration of biogenic amines in the wines.
- Ancin, C
- Torrea, D
- Fraile, P
- Garde, T
Revista:
ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY
ISSN: 0065-7727
Año de publicación: 2001
Volumen: 222
Tipo: Aportación congreso