Paper in Procedeedings Book

Tyrosol, Hydroxytyrosol and Tryptophol contents in wine as affected by fermenting yeast species and must fermentation / Romboli Y., Mangani S., Buscioni G., Vincenzini M.. - STAMPA. - (2014), pp. 167-169. (Third Edition of the International Conference Series on Wine Actice Compounds Beaune (Francia) March, 26-28, 2014).

Tyrosol, Hydroxytyrosol and Tryptophol contents in wine as affected by fermenting yeast species and must fermentation

ROMBOLI, YURI;MANGANI, SILVIA;BUSCIONI, GIACOMO;VINCENZINI, MASSIMO
2014

Abstract

Paper in Procedeedings Book
2014
Wine Active Compounds 2014
Third Edition of the International Conference Series on Wine Actice Compounds
Beaune (Francia)
March, 26-28, 2014
Romboli Y.; Mangani S.; Buscioni G.; Vincenzini M.
4a - Articolo in atti di congresso
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Utilizza questo identificatore per citare o creare un link a questa risorsa: https://hdl.handle.net/2158/953316
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