Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds

scientific article published in October 2003

Effect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds is …
instance of (P31):
scholarly articleQ13442814

External links are
P356DOI10.1021/JF034512J
P698PubMed publication ID14518944

P50authorRafael A. PeinadoQ44602266
Juan J. MorenoQ44602282
P2093author name stringJose M Ortega
Juan C Mauricio
P433issue21
P407language of work or nameEnglishQ1860
P304page(s)6198-6203
P577publication date2003-10-01
P1433published inJournal of Agricultural and Food ChemistryQ1024905
P1476titleEffect of gluconic acid consumption during simulation of biological aging of sherry wines by a flor yeast strain on the final volatile compounds
P478volume51