Communications at congresses:
Sensorial repercussions of the formation of vinylphenolic pyranoanthocyanins
Year:2008
Research Areas
- Foodstuffs tecnology
Information
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Abstract
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| Uso de levaduras seleccionadas HCDC+ para reducir el contenido de precursores de etilfenoles e incrementar el contenido de pigmentos estables | |
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International
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Si |
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Congress
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OIV 2008. XXXIst OIV World Congress of Vine and Wine |
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960 |
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Place
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Verona, Italia |
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Reviewers
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Si |
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ISBN/ISSN
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Start Date
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15/06/2008 |
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End Date
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20/06/2008 |
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From page
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1 |
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To page
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5 |
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CD de actas del XXXIst OIV World Congress of Vine and Wine |
Open Access publication
Participants
- Autor: Antonio Dionisio Morata Barrado UPM
- Autor: Jose Antonio Suarez Lepe UPM
Research Group, Departaments and Institutes related
- Creador: Grupo de Investigación: Enología, Enotécnia y Biotecnología Enológica
- Departamento: Tecnología de Alimentos