12.07.2015 Views

Bioconversion de l'acide p-coumarique par Brettanomyces ...

Bioconversion de l'acide p-coumarique par Brettanomyces ...

Bioconversion de l'acide p-coumarique par Brettanomyces ...

SHOW MORE
SHOW LESS

Create successful ePaper yourself

Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.

Z• ZAFRILLA P., MORILLAS J., MULERO J., CAYUELA J.M., MARTINEZ-CACHA A., PARDO F., NICOLAS J.M.L. (2003). Changes during storage inconventional and ecological wine: Phenolic content and antioxidant activity. Journalagricultural and food chemistry, 51, 4694–4700.• ZOECKLEIN B. (1998). A review of potassium bitartrate stabilization of wine. Virginiapolytechnic institute and state university publication, 463-513.• ZOEKCKLEIN B.W. (2000). <strong>Brettanomyces</strong> aroma/flavor research. Vinter’s Corner.15(1) 196

Hooray! Your file is uploaded and ready to be published.

Saved successfully!

Ooh no, something went wrong!