1. Influence of lactic acid bacteria strains on ester concentrations in red wines: Specific impact on branched hydroxylated compounds. (15th January 2018) Authors: Gammacurta, Marine; Lytra, Georgia; Marchal, Axel; Marchand, Stéphanie; Christophe Barbe, Jean; Moine, Virginie; de Revel, Gilles Journal: Food chemistry Issue: Volume 239(2018) Page Start: 252 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗