1. Adelaide Research & Scholarship
  2. Schools and Disciplines
  3. School of Agriculture, Food and Wine
  4. Agriculture, Food and Wine publications
Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/35510
Citations
Scopus Web of Science® Altmetric
?
?
Full metadata record
DC FieldValueLanguage
dc.contributor.authorUgliano, M.-
dc.contributor.authorBartowsky, E.-
dc.contributor.authorMcCarthy, J.-
dc.contributor.authorMoio, L.-
dc.contributor.authorHenschke, M.-
dc.date.issued2006-
dc.identifier.citationJournal of Agricultural and Food Chemistry, 2006; 54(17):6322-6331-
dc.identifier.issn0021-8561-
dc.identifier.issn1520-5118-
dc.identifier.urihttp://hdl.handle.net/2440/35510-
dc.descriptionCopyright © 2006 American Chemical Society-
dc.description.statementofresponsibilityMaurizio Ugliano, Eveline J. Bartowsky, Jane McCarthy, Luigi Moio and Paul A. Henschke-
dc.language.isoen-
dc.publisherAmer Chemical Soc-
dc.source.urihttp://dx.doi.org/10.1021/jf0607718-
dc.titleHydrolysis and transformation of grape glycosidically bound volatile compounds during fermentation with three saccharomyces yeast strains-
dc.typeJournal article-
dc.identifier.doi10.1021/jf0607718-
pubs.publication-statusPublished-
Appears in Collections:Agriculture, Food and Wine publications
Aurora harvest

Files in This Item:
There are no files associated with this item.
Show simple item record


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.