换一批Evaluation of the combined effects of enzymatic treatment and aging on lees on the aroma of wine from Bombino bianco grapes.
第一作者：
Francesca,Masino
第一单位：
Dipartimento Scienze Agrarie e degli Alimenti, Università degli Studi di Modena e Reggio Emilia, Via Amendola 2, 42100 Reggio Emilia, Italy. francesca.masino@unimore.it
作者：
医学主题词
醇类(Alcohols);发酵(Fermentation);食品处理和加工(Food Handling);食品微生物学(Food Microbiology);糖苷水解酶类(Glycoside Hydrolases);己醇类(Hexanols);己糖醛酸类(Hexuronic Acids);酚类(Phenols);酿酒酵母蛋白质类(Saccharomyces cerevisiae Proteins);葡萄属(Vitis);挥发作用(Volatilization);葡萄酒(Wine)
DOI
10.1021/jf8015893
PMID
18808145
发布时间
2019-12-10
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