The influence of pH, malic acid and glucose on the production of volatile phenols by wine lactic acid bacteria

I. Silva, Francisco Campos, J. A. Couto, T. A. Hogg

Research output: Chapter in Book/Report/Conference proceedingConference contribution

Original languageUndefined/Unknown
Title of host publicationVIII ème Symposium International d’Oenologie
Publication statusPublished - 2007

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