Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds

Ingrid Collombel, Francisco M. Campos, Tim Hogg*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

6 Citations (Scopus)
10 Downloads

Fingerprint

Dive into the research topics of 'Changes in the composition of the lactic acid bacteria behavior and the diversity of oenococcus oeni isolated from red wines supplemented with selected grape phenolic compounds'. Together they form a unique fingerprint.

Food Science