Study of the Evolution of Tyramine Content During the Vinification Process
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 48, Issue 2, pages 417–418, March 1983
How to Cite
RIVAS-GONZALO, J. C., SANTOS-HERNANDEZ, J.F. and MARINE-FONT, A. (1983), Study of the Evolution of Tyramine Content During the Vinification Process. Journal of Food Science, 48: 417–418. doi: 10.1111/j.1365-2621.1983.tb10755.x
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 7/29/82; revised 10/15/82; accepted 10/28/82.
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