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Reduction of malic acid in wine using natural and genetically enhanced microorganisms

Author
MAIN, Gary L1 ; THRELFALL, Renee T1 ; MORRIS, Justin R1
[1] University of Arkansas, Institute of Food Science and Engineering, 2650 North Young Avenue, Fayetteville, AR 72704, United States
Source

American journal of enology and viticulture. 2007, Vol 58, Num 3, pp 341-345, 5 p ; ref : 1/2 p

CODEN
AJEVAC
ISSN
0002-9254
Scientific domain
Agronomy, agriculture, phytopathology; Food science technology
Publisher
American Society for Enology and Viticulture, Davis, CA
Publication country
United States
Document type
Article
Language
English
Author keyword
ML01 Vignoles genetically modified malic
Keyword (fr)
Industrie vin Malique acide Microorganisme Naturel Réduction Transformation génétique Vin Acide alcanedioïque Acide organique Boisson alcoolisée Composé organique Diacide carboxylique Hydroxyacide Industrie alimentaire
Keyword (en)
Wine industry Malic acid Microorganism Natural Reduction Genetic transformation Wine Alkanedioic acid Organic acids Alcoholic beverage Organic compounds Dicarboxylic acid Hydroxyacid Food industry
Keyword (es)
Industria vino Málico ácido Microorganismo Natural Reducción Transformación genética Vino Acido alcanodioico Acido orgánico Bebida alcohólica Compuesto orgánico Diácido carboxílico Hidroxiácido Industria alimenticia
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A32 Agronomy. Soil science and plant productions

Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars

Discipline
Agrifood industries Agronomy. Soil sciences and vegetal productions
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
19127409

Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS

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