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  1. 1
    Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines

    Amino acids and biogenic amines during spontaneous malolactic fermentation in Tempranillo red wines von Izquierdo Cañas, P.M., García Romero, E., Gómez Alonso, S., Fernández González, M., Palop Herreros, M.L.L.


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  2. 2
    Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation

    Changes in the aromatic composition of Tempranillo wines during spontaneous malolactic fermentation von Izquierdo Cañas, P.M., García Romero, E., Gómez Alonso, S., Palop Herreros, M.L.L.


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  3. 3
    Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine

    Biogenic Amine Production by Oenococcus oeni Isolates from Malolactic Fermentation of Tempranillo Wine von Izquierdo Cañas, P.M, Gómez Alonso, S, Ruiz Pérez, P, Seseña Prieto, S, García Romero, E, Palop Herreros, M.L.L

    Veröffentlicht in Journal of food protection

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