Comparative study of the amine concentration in wines obtained from the traditional fermentation and from a more anaerobic fermentation method

  1. Ancín-Azpilicueta, C.
  2. González-Marco, A.
  3. Jiménez-Moreno, N.
Journal:
LWT - Food Science and Technology

ISSN: 0023-6438

Year of publication: 2010

Volume: 43

Issue: 5

Pages: 771-776

Type: Article

DOI: 10.1016/J.LWT.2009.12.013 GOOGLE SCHOLAR
Data source: Scopus