Quantitative 13 C-isotope labelling-based analysis to elucidate the influence of environmental parameters on the production of fermentative aromas during wine fermentation
基于 13C 同位素标记的定量分析阐明环境参数对葡萄酒发酵过程中发酵香气产生的影响
期刊:Microbial Biotechnology
影响因子:
doi:10.1111/1751-7915.12749
Stéphanie Rollero, Jean-Roch Mouret, Audrey Bloem, Isabelle Sanchez, Anne Ortiz-Julien, Jean-Marie Sablayrolles, Sylvie Dequin, Carole Camarasa