Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

  1. Berbegal, C.
  2. Benavent-Gil, Y.
  3. Navascués, E.
  4. Calvo, A.
  5. Albors, C.
  6. Pardo, I.
  7. Ferrer, S.
Aldizkaria:
International Journal of Food Microbiology

ISSN: 1879-3460 0168-1605

Argitalpen urtea: 2017

Alea: 244

Orrialdeak: 11-18

Mota: Artikulua

DOI: 10.1016/J.IJFOODMICRO.2016.12.013 GOOGLE SCHOLAR