Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes

Anscha J.J. Zietsman; John P. Moore; Jonatan Ulrik Fangel; William George Tycho Willats; Johan Trygg; Melane A. Vivier

doi:10.1021/jf505200m

Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes

Anscha J.J. Zietsman, John P. Moore, Jonatan Ulrik Fangel, William George Tycho Willats, Johan Trygg, Melane A. Vivier

Planteglycobiologi

31 Citationer (Scopus)

Originalsprog	Engelsk
Tidsskrift	Journal of Agricultural and Food Chemistry
Vol/bind	63
Udgave nummer	10
Sider (fra-til)	2798-2810
Antal sider	13
ISSN	0021-8561
DOI	https://doi.org/10.1021/jf505200m
Status	Udgivet - 18 mar. 2015

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10.1021/jf505200m

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Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes. / Zietsman, Anscha J.J.; Moore, John P.; Fangel, Jonatan Ulrik et al.

I: Journal of Agricultural and Food Chemistry, Bind 63, Nr. 10, 18.03.2015, s. 2798-2810.

Publikation: Bidrag til tidsskrift › Tidsskriftartikel › Forskning › peer review

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title = "Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes",

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author = "Zietsman, {Anscha J.J.} and Moore, {John P.} and Fangel, {Jonatan Ulrik} and Willats, {William George Tycho} and Johan Trygg and Vivier, {Melane A.}",

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AU - Zietsman, Anscha J.J.

AU - Moore, John P.

AU - Fangel, Jonatan Ulrik

AU - Willats, William George Tycho

AU - Trygg, Johan

AU - Vivier, Melane A.

PY - 2015/3/18

Y1 - 2015/3/18

KW - cell wall

KW - grape skin

KW - maceration enzymes

KW - grape maturity

KW - multivariate data analysis

U2 - 10.1021/jf505200m

DO - 10.1021/jf505200m

M3 - Journal article

SN - 0021-8561

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JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

IS - 10

ER -

Following the compositional changes of fresh grape skin cell walls during the fermentation process in the presence and absence of maceration enzymes

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