Terry H. Lee

Properties of Wine Lactic Acid Bacteria: Their Potential Enological Significance

C. R. Davis, Djoko Wibowo, Graham H. Fleet et al. · American Journal of Enology and Viticulture · 1988 · 148 citations

Food Fermentation, In Vitro Fermentation, Microbial Contamination +15

Ability of lactic acid bacteria to produce N-heterocycles causing mousy off-flavour in wine

Peter J. Costello, Terry H. Lee, PAULA. HENSCHKE · Australian Journal of Grape and Wine Research · 2001 · 69 citations · Full text

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Catherine R. Delin, Terry H. Lee · Alcohol and Alcoholism · 1992 · 30 citations

The composition of Shiraz grape berries: implications for wine

Peter R. Clingeleffer, Terry H. Lee, R. S. Johnstone · Dialnet (Universidad de la Rioja) · 1996 · 16 citations

Food Chemistry, Botany, Shiraz Grape Berries +2

The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by<i>Dekkera anomala</i>

Paul R. Grbin, Markus Herderich, ANDREW J. MARKIDES et al. · Journal of Agricultural and Food Chemistry · 2007 · 15 citations

Bioorganic Chemistry, Mousy Off-flavor, Flavoromics +16