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Preparation of High-Quality Fermented Fish Product
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Preparation of High-Quality Fermented Fish Product

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Possible mechanism for involvement of cysteine in aroma production in wine

Stéphanie Marchand1, Gilles de Revel, Joseph Vercauteren

  • 1Faculté d'OEnologie, Unité Associée INRA/Université Victor Segalen Bordeaux 2, 351 Cours de la Libération, F-33405 Talence Cedex, France.

Journal of Agricultural and Food Chemistry
|October 3, 2002
PubMed

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