Factors Affecting the Formation of Volatile Fatty Acids during Grape Must Fermentation
1986; Oxford University Press; Volume: 50; Issue: 12 Linguagem: Inglês
10.1080/00021369.1986.10867908
ISSN1881-1280
Autores Tópico(s)Horticultural and Viticultural Research
ResumoJournal Article Factors Affecting the Formation of Volatile Fatty Acids during Grape Must Fermentation Get access Takashi Shinohara Takashi Shinohara Research Laboratory of Nagareyama Plant, Kikkoman Corporation, 3–90 Nagareyama, Nagareyama-shi, Chiba 270–01 Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 50, Issue 12, 1 December 1986, Pages 3197–3199, https://doi.org/10.1080/00021369.1986.10867908 Published: 01 December 1986 Article history Received: 02 June 1986 Published: 01 December 1986
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