Publication | Closed Access
Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines
59
Citations
21
References
2007
Year
Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistryAmino AcidsBiotechnologyTempranillo Red WinesFood BioprocessingMicrobiologySpontaneous Malolactic FermentationHealth Sciences
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