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The impact of Saccharomyces and non-Saccharomyces yeasts on wine colour: a laboratory study of vinylphenolic pyranoanthocyanin formation and anthocyanin cell wall adsorption
Branka Mozetič Vodopivec, Dorota Korte, Irena Vovk, Alen Albreht, Lorena Butinar, Jelena Topič, 2020, original scientific article

Found in: ključnih besedah
Summary of found: ...Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion...
Keywords: Non-Sac­cha­romyces yeast, Hy­drox­ycin­na­mate de­car­boxy­lase ac­tiv­ity, Se­quen­tial fer­men­ta­tion, Vinylphe­no­lic pyra­noan­tho­cyanins, An­tho­cyanin ad­sorp­tion
Published: 23.01.2020; Views: 568; Downloads: 0
.pdf Fulltext (919,86 KB)

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