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L-(-)-malic acid production by Saccharomyces spp. during the alcoholic fermentation of wine (1)

N Yéramian1, C Chaya, J A Suárez Lepe

  • 1Departamento de Tecnología de Alimentos and Departamento de Estadística y Métodos de Gestión en Agricultura, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, 28040 Madrid, Spain. ynadine@hotmail.com

Journal of Agricultural and Food Chemistry
|February 1, 2007
PubMed

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