De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.
- DOI
- 10.1021/acs.jafc.5b05442
- Published
- 2016 Jun 8
- Container
- Journal of agricultural and food chemistry
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1021/acs.jafc.5b05442,
title = {De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.},
author = {Martin V and Giorello F and Fariña L and Minteguiaga M and Salzman V and Boido E and Aguilar PS and Gaggero C and Dellacassa E and Mas A and Carrau F},
year = {2016},
journal = {Journal of agricultural and food chemistry},
doi = {10.1021/acs.jafc.5b05442},
url = {https://doi.org/10.1021/acs.jafc.5b05442}
}RIS
TY - JOUR TI - De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines. AU - Martin V AU - Giorello F AU - Fariña L AU - Minteguiaga M AU - Salzman V AU - Boido E AU - Aguilar PS AU - Gaggero C AU - Dellacassa E AU - Mas A AU - Carrau F PY - 2016 JO - Journal of agricultural and food chemistry DO - 10.1021/acs.jafc.5b05442 UR - https://doi.org/10.1021/acs.jafc.5b05442 ER -
APA
V, M., F, G., L, F., M, M., V, S., E, B., PS, A., C, G., E, D., A, M., & F, C. (2016). De Novo Synthesis of Benzenoid Compounds by the Yeast Hanseniaspora vineae Increases the Flavor Diversity of Wines.. Journal of agricultural and food chemistry. https://doi.org/10.1021/acs.jafc.5b05442
Source records
- pubmed · retrieved 2026-09-25T10:48:18.401Z