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Roman, T.; Barnaba, C.; Nicolini, G.; Debiasi, L.; Larcher, R.; Nardin, T. (2016). The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine. In: 6th International Conference on macromolecules and secondary metabolites of grapevine and wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016: 90. handle: http://hdl.handle.net/10449/37873

The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine

Roman, Tomas;Barnaba, Chiara;Nicolini, Giorgio;Larcher, Roberto;Nardin, Tiziana
2016-01-01
2016
Roman, T.; Barnaba, C.; Nicolini, G.; Debiasi, L.; Larcher, R.; Nardin, T. (2016). The commercial yeast strain as a significant source of variance for tyrosol and hydroxytyrosol in white wine. In: 6th International Conference on macromolecules and secondary metabolites of grapevine and wine (Macrowine 2016), Changins, Nyon, Switzerland, June 27-30, 2016: 90. handle: http://hdl.handle.net/10449/37873
4.02 Abstract in Atti di convegno
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/10449/37873
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