Conterno, L.; Henick Kling, T.; Sack, G. (2009). Characterization of ethylphenols in Brettanomyces bruxellensis off-flavor occurrence in relation to different amount of hydroxycinnamic acids. In: 27th International specialized symposium on yeasts: Pasteur's legacy: yeasts for health and biotechnologies: 84 (P15). handle: http://hdl.handle.net/10449/19009

Characterization of ethylphenols in Brettanomyces bruxellensis off-flavor occurrence in relation to different amount of hydroxycinnamic acids

Conterno, Lorenza;
2009-01-01

2009
Conterno, L.; Henick Kling, T.; Sack, G. (2009). Characterization of ethylphenols in Brettanomyces bruxellensis off-flavor occurrence in relation to different amount of hydroxycinnamic acids. In: 27th International specialized symposium on yeasts: Pasteur's legacy: yeasts for health and biotechnologies: 84 (P15). handle: http://hdl.handle.net/10449/19009
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/19009
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