Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

Autor: Pozo-Bayon, M.A.; G-Alegría, E.; Polo, M.C.; Ruiz Larrea, María Fernanda; Martín-Álvarez, P.J.; Moreno-Arribas, M. Victoria; Tenorio Rodríguez, Carmen; Calvo de la Banda Salgado, Mª Teresa; 

Tipo de documento: Artículo de revista

Revista: Journal of Agricultural and Food Chemistry. ISSN: 0021-8561. Año: 2005. Número: 22. Volumen: 53. Páginas: 8729-8735.

doi 10.1021/jf050739y

JCR:
Edición:
Science  Área: Agriculture, Multidisciplinary  Quartil: Q1  Lugar área: 1/31  F. impacto: 2,507 
Edición:
Science  Área: Chemistry, Applied  Quartil: Q1  Lugar área: 6/59  F. impacto: 2,507 
Edición:
Science  Área: Food Science and Technology  Quartil: Q1  Lugar área: 2/93  F. impacto: 2,507 

SCIMAGO:
SJR:
1,097  SNIP: 1,477 

CIRC: GRUPO A - EXCELENCIA

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