| 000 | 01379 a2200421 4500 | ||
|---|---|---|---|
| 005 | 20250514181544.0 | ||
| 264 | 0 | _c20040504 | |
| 008 | 200405s 0 0 eng d | ||
| 022 | _a0021-8561 | ||
| 024 | 7 |
_a10.1021/jf035141+ _2doi |
|
| 040 |
_aNLM _beng _cNLM |
||
| 100 | 1 | _aTsakiris, Argyris | |
| 245 | 0 | 0 |
_aRed wine making by immobilized cells and influence on volatile composition. _h[electronic resource] |
| 260 |
_bJournal of agricultural and food chemistry _cMar 2004 |
||
| 300 |
_a1357-63 p. _bdigital |
||
| 500 | _aPublication Type: Journal Article | ||
| 650 | 0 | 4 | _aBioreactors |
| 650 | 0 | 4 |
_aEthanol _xanalysis |
| 650 | 0 | 4 | _aFermentation |
| 650 | 0 | 4 |
_aFood Handling _xmethods |
| 650 | 0 | 4 | _aFruit |
| 650 | 0 | 4 | _aGas Chromatography-Mass Spectrometry |
| 650 | 0 | 4 | _aHumans |
| 650 | 0 | 4 | _aHydrogen-Ion Concentration |
| 650 | 0 | 4 |
_aOdorants _xanalysis |
| 650 | 0 | 4 |
_aSaccharomyces cerevisiae _xmetabolism |
| 650 | 0 | 4 | _aTaste |
| 650 | 0 | 4 | _aTemperature |
| 650 | 0 | 4 | _aVitis |
| 650 | 0 | 4 | _aVolatilization |
| 650 | 0 | 4 |
_aWine _xanalysis |
| 700 | 1 | _aSipsas, Vasillios | |
| 700 | 1 | _aBekatorou, Argyro | |
| 700 | 1 | _aMallouchos, Athanasios | |
| 700 | 1 | _aKoutinas, Athanasios A | |
| 773 | 0 |
_tJournal of agricultural and food chemistry _gvol. 52 _gno. 5 _gp. 1357-63 |
|
| 856 | 4 | 0 |
_uhttps://doi.org/10.1021/jf035141+ _zAvailable from publisher's website |
| 999 |
_c14715654 _d14715654 |
||