Conversion of Hydroxycinnamic Acids into Volatile Phenols in a Synthetic Medium and in Red Wine by Dekkera Bruxellensis [Transformação de Ácidos Hidroxicinâmicos Em Fenóis Voláteis Em Meio Sintético e Em Vinho Tinto Por Dekkera Bruxellensis]

AuthID
 P-008-42M
4
Author(s)
Palma, V
·
Patao, R
·
Document Type
Article
Year published
2012
Published
in Ciencia e Tecnologia de Alimentos, ISSN: 0101-2061
Volume: 32, Issue: 1, Pages: 106-111
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84861601812
Source Identifiers
ISSN: 0101-2061
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