Formation of Higher Alcohols During Grape Juice Fermentations at Various Temperatures
- 1 July 1966
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 31 (4) , 620-625
- https://doi.org/10.1111/j.1365-2621.1966.tb01915.x
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- THE FREE AMINO ACIDS OF MUSTS AND WINES. II. THE FATE OF AMINO ACIDS OF MUST DURING ALCOHOLIC FERMENTATIONJournal of Food Science, 1953