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Influence of different commercial active dry yeasts on histaminol production during wine alcoholic fermentation

作者:Matteo Bordiga[1,*]; Raffaele Guzzon[2]; Roberto Larcher[2]; Fabiano Travaglia[1]; Marco Arlorio[1] and Jean Daniel Coïsson[1];
来源:International Journal of Food Science & Technology ISSN:0950-5423, 2017年, 52卷, 6期, 1333-1340页, DOI: 10.1111/ijfs.13423
DOI:10.1111/ijfs.13423

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