Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage - Concepedia

Concepedia

Publication | Closed Access

Free amino acids and biogenic amines in wines and musts from the Alentejo region. Evolution of amines during alcoholic fermentation and relationship with variety, sub-region and vintage

102

Citations

21

References

2004

Year

Paulo Herbert, María João Cabrita, Nuno Ratola, Olga Laureano, Arminda Alves

Journal of Food Engineering

BiologyAlcoholic FermentationBiosynthesisEngineeringFood FermentationAlentejo RegionBiotechnologyMicrobiologyFree Amino AcidsAlcohol Dehydrogenases

References

	Year	Citations

Page 1