Published in
Elsevier, Food Chemistry, (197), p. 1038-1045, 2016
DOI: 10.1016/j.foodchem.2015.11.112
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Factors influencing the formation of histaminol, hydroxytyrosol, tyrosol, and tryptophol in wine: Temperature, alcoholic degree, and amino acids concentration
Journal article published in 2016 by
M. Bordiga,
C. Lorenzo,
F. Pardo,
M. R. Salinas,
F. Travaglia,
M. Arlorio,
J. D. Coïsson 
,
T. Garde-Cerdán
,
T. Garde-Cerdán
This paper is available in a repository.
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