Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration - Concepedia

Concepedia

Publication | Closed Access

Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration

45

Citations

25

References

2015

Year

Matteo Bordiga, Cándida Lorenzo, Francisco Pardo, M. Rosario Salinas, Fabiano Travaglia, Marco Arlorio, Jean Daniel Coïsson, Teresa Garde‐Cerdán

Food ChemistryAlcoholic DegreeAmino Acids ConcentrationPharmacology

References

	Year	Citations

Page 1