EFFECT OF ENZYMATIC MACERATION ON SYNTHESIS OF HIGHER ALCOHOLS DURING MANGO WINE FERMENTATION
- Autor
- REDDY, L. V. A1 2 ; REDDY, O. V. S2
[1] Department of Microbiology Yogi Vemana University, Kadapa 516003, India
[2] Department of Biochemistry Sri Venkateswara University, Tirupati 517 502, India - Fuente
Journal of food quality. 2009, Vol 32, Num 1, pp 34-47, 14 p ; ref : 2 p.1/4
- CODEN
- JFQUD7
- ISSN
- 0146-9428
- Campo Científico
- Food science technology
- Editor
- Wiley, Hoboken, NJ
- País de la publicación
- United States
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave (fr)
- Alcool Fermentation Macération Mangue Synthèse enzymatique Vin Boisson alcoolisée Fruit
- Palabra clave (in)
- Alcohol Fermentation Maceration Mango Enzymatic synthesis Wine Alcoholic beverage Fruit
- Palabra clave (es)
- Alcohol Fermentación Maceración Mango Síntesis enzimática Vino Bebida alcohólica Fruto
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology / 002A31C Methods. Procedures. Technologies / 002A31C06 Bioconversions. Hemisynthesis
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Disciplina
- Agrifood industries Biotechnology
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 21211694
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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DOI
10.1111/j.1745-4557.2008.00234.x 
https://dx.doi.org/10.1111/j.1745-4557.2008.00234.x
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