Higher alcohols concentration and its relation with the biological aging evolution

European Food Research and Technology

Volumn 222, Issue 5-6, 2006, Pages 629-635

  Muñoz, David ^a   Peinado, Rafael A ^a   Medina, Manuel ^a   Moreno, Juan ^a  

^a UNIVERSITY OF CÓRDOBA   (Spain)

Author keywords

Biological aging; Higher alcohols; Saccharomyces bayanus; Saccharomyces cerevisiae var. capensis; Sherry wine

Indexed keywords

SACCHAROMYCES BAYANUS; SACCHAROMYCES CEREVISIAE;

EID: 33644988619     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-005-0161-4     Document Type: Article

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