Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces - Concepedia

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Effects of pH, temperature and SO2 on the formation of pyranoanthocyanins during red wine fermentation with two species of Saccharomyces

143

Citations

28

References

2005

Year

António Morata, M.C. Gómez-Cordovés, Fernando Calderón, José Antonio Suárez

International Journal of Food Microbiology

Food ChemistryBiosynthesisEngineeringFood FermentationBiochemistryBiotransformationBiotechnologyMicrobiologyRed Wine FermentationHealth Sciences

References

	Year	Citations

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