Please use this identifier to cite or link to this item: http://hdl.handle.net/2440/56078
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Type: Book chapter
Title: Modulation of volatile thiol and ester aromas in wine by modified wine yeast
Author: Swiegers, J.
Willmott, R.
Hill-Ling, A.
Capone, D.
Pardon, K.
Elsey, G.
Howell, K.
de Barros Lopes, M.
Sefton, M.
Lilly, M.
Pretorius, I.
Citation: Developments in Food Science. Flavour Science: Recent Advances and Trends, 2006 / Bredie, W., Peterson, M. (ed./s), pp.113-116
Part of: Developments in Food Science ; 43
Publisher: Elsevier
Publisher Place: The Netherlands
Issue Date: 2006
ISBN: 9780444527424
Statement of
Responsibility: 
Jan H. Swiegers, Robyn Willmott, Alan Hill-Ling, Dimitra L. Capone, Kevin H. Pardon, Gordon M. Elsey, Kate S. Howell, Miguel A. de Barros Lopes, Mark A. Sefton, Mariska Lilly and Isak Pretorius.
RMID: 0020092588
DOI: 10.1016/S0167-4501(06)80027-0
Description (link): http://trove.nla.gov.au/work/20644984
Appears in Collections:Agriculture, Food and Wine publications

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