Effects of adding unsaturated fatty acids on fatty acid composition of "Saccharomyces cerevisiae" and major volatile compounds in wine

• L. L. Duan ^[1] ; Y. Shi ^[1] ; R. Jiang ^[1] ; Q. Yang ^[1] ; Y. Q. Wang ^[1] ; P. T. Liu ^[1] ; C. Q.Duan ^[1] ; G. L. Yan ^[1]
  1. [1] China Agricultural University

     China Agricultural University

     China

     
• Localización: South african journal of enology and viticulture, ISSN 0253-939X, Vol. 36, Nº 2, 2015, págs. 285-295
• Idioma: inglés
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