Publication | Closed Access
Minimization of ethylphenol precursors in red wines via the formation of pyranoanthocyanins by selected yeasts
49
Citations
38
References
2009
Year
Food ChemistryRed WinesBiosynthesisEngineeringBiotechnologyEthylphenol PrecursorsPhytochemistryPhytochemicalPolyphenolics
| Year | Citations | |
|---|---|---|
Page 1
Page 1