Evaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine

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dc.contributor.authorSmit A.Y.
dc.contributor.authordu Toit M.
dc.date.accessioned2012-01-18T08:06:24Z
dc.date.available2012-01-18T08:06:24Z
dc.date.issued2011
dc.descriptionPlease help us populate SUNScholar with the post print version of this article. It can be e-mailed to: scholar@sun.ac.za
dc.identifier.citationFood and Bioprocess Technology
dc.identifier.citationhttp://www.scopus.com/inward/record.url?eid=2-s2.0-80054683764&partnerID=40&md5=1be21dc90212e6efc8cce4815b30d11f
dc.identifier.issn19355130
dc.identifier.other10.1007/s11947-011-0702-8
dc.identifier.urihttp://hdl.handle.net/10019.1/18915
dc.titleEvaluating the Influence of Malolactic Fermentation Inoculation Practices and Ageing on Lees on Biogenic Amine Production in Wine
dc.typeArticle in Press
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