Influence of phenolic compounds on the physiology of OEnococcus oeni from wine
2000; Oxford University Press; Volume: 88; Issue: 6 Linguagem: Inglês
10.1046/j.1365-2672.2000.01075.x
ISSN1365-2672
AutoresCristina Reguant, Albert Bordons, Lluı́s Arola, Nicolás Rozès,
Tópico(s)Food Quality and Safety Studies
ResumoJournal Article Influence of phenolic compounds on the physiology of Œnococcus œni from wine Get access C. Reguant, C. Reguant Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del CeRTA, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain Search for other works by this author on: Oxford Academic Google Scholar A. Bordons, A. Bordons Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del CeRTA, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain Search for other works by this author on: Oxford Academic Google Scholar L. Arola, L. Arola Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del CeRTA, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain Search for other works by this author on: Oxford Academic Google Scholar N. Rozès N. Rozès Departament de Bioquímica i Biotecnologia, Unitat d'Enologia del CeRTA, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 88, Issue 6, 1 June 2000, Pages 1065–1071, https://doi.org/10.1046/j.1365-2672.2000.01075.x Published: 01 June 2000 Article history Received: 11 October 1999 Revision received: 23 February 2000 Accepted: 25 February 2000 Published: 01 June 2000
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