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Journal description
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Details for article 15 of 17 found articles
| Title: |
Release of glycosidically bound flavour compounds of Chardonnay by Oenococcus oeni during malolactic fermentation |
| Author: |
D’Incecco, Nadia Bartowsky, Eveline Kassara, Stella Lante, Anna Spettoli, Paolo Henschke, Paul |
| Appeared in: |
Food microbiology |
| Paging: | Volume 21 (2004) nr. 3 pages 9 p. |
| Year: |
2004 |
| Contents: | |
| Publisher: |
Elsevier Science Ltd |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 15 of 17 found articles
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