Albariño wine aroma enhancement through the use of a recombinant polygalacturonase from Kluyveromyces marxianus

  1. Sieiro, C.
  2. Villa, T.G.
  3. Da Silva, A.F.
  4. García-Fraga, B.
  5. Vilanova, M.
Journal:
Food Chemistry

ISSN: 0308-8146,  1873-7072

Year of publication: 2014

Volume: 145

Pages: 179-185

Type: Article

DOI: 10.1016/J.FOODCHEM.2013.08.050 GOOGLE SCHOLAR
Data source: Scopus