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Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/13034
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dc.contributor.authorCostello, Peter J.en
dc.contributor.authorHenschke, Paul A.en
dc.date.issued2002en
dc.identifier.citationJournal of Agricultural and Food Chemistry. 50:7079-7087en
dc.identifier.issn0021-8561en
dc.identifier.urihttp://hdl.handle.net/2440/13034-
dc.language.isoenen
dc.publisherAmer Chemical Socen
dc.titleMousy off-flavour of wine: Precursors and biosynthesis of the causative N-heterocycles 2-ethyltetrahydropyridine, 2-acetyltetrahydropyridine, and 2-acetyl-1-pyrroline by Lactobacillus hilgardii DSM 20176en
dc.typeJournal articleen
Appears in Collections:Wine Science publications

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