Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.

Bloem A, Lonvaud-Funel A, de Revel G

DOI: 10.1016/j.fm.2007.07.009
Published: 2008 Feb
Container: Food microbiology
Publisher: Not recorded
Open access: no

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Cite this work

BibTeX

@article{allodium:10.1016/j.fm.2007.07.009,
  title = {Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.},
  author = {Bloem A and Lonvaud-Funel A and de Revel G},
  year = {2008},
  journal = {Food microbiology},
  doi = {10.1016/j.fm.2007.07.009},
  url = {https://doi.org/10.1016/j.fm.2007.07.009}
}

RIS

TY  - JOUR
TI  - Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.
AU  - Bloem A
AU  - Lonvaud-Funel A
AU  - de Revel G
PY  - 2008
JO  - Food microbiology
DO  - 10.1016/j.fm.2007.07.009
UR  - https://doi.org/10.1016/j.fm.2007.07.009
ER  -

APA

A, B., A, L., & G, D. R. (2008). Hydrolysis of glycosidically bound flavour compounds from oak wood by Oenococcus oeni.. Food microbiology. https://doi.org/10.1016/j.fm.2007.07.009

Source records

pubmed · retrieved 2026-11-10T08:32:03.142Z
europe-pmc · retrieved 2026-11-10T08:32:03.152Z
hal · retrieved 2026-11-10T08:32:03.197Z