(Q77197018)

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Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts

scientific article published on 01 November 2001

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Europe PubMed Central

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11714353

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3 December 2019

title

Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts (English)

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Europe PubMed Central

PubMed publication ID

11714353

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11714353%20AND%20SRC:MED&resulttype=core&format=json

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3 December 2019

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J V Gil

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1

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Europe PubMed Central

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11714353

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3 December 2019

S Vallés

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2

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Europe PubMed Central

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11714353

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3 December 2019

publication date

1 November 2001

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11714353

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3 December 2019

published in

Journal of Agricultural and Food Chemistry

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11714353

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3 December 2019

volume

49

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11714353

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3 December 2019

issue

11

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11714353

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3 December 2019

page(s)

5515-5523

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11714353

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3 December 2019

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DOI

10.1021/JF0013104

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Europe PubMed Central

PubMed publication ID

11714353

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11714353%20AND%20SRC:MED&resulttype=core&format=json

retrieved

3 December 2019

PubMed publication ID

11714353

1 reference

stated in

Europe PubMed Central

PubMed publication ID

11714353

reference URL

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:11714353%20AND%20SRC:MED&resulttype=core&format=json

(Q77197018)

Effect of macerating enzymes on red wine aroma at laboratory scale: exogenous addition or expression by transgenic wine yeasts

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