首页> 外文OA文献 >Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478

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Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478

机译：更正：Del Barrio-Galán，R.等。评估酵母衍生物产品作为李斯的替代品开发：对红葡萄酒的多糖，酚类和挥发性含量的影响，以及红葡萄酒的颜色和涩味。分子2019,24,1478

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The authors wish to make the following corrections to this paper [...]

机译：作者希望对本文进行以下修正[...]

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Rubén Del Del Barrio-Galán; Cristina Úbeda; Mariona Gil; Marcela Medel-Marabolí; Nathalie Sieczkowski; Álvaro Peña-Neira;
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年度 2019
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1. Interactions of phenolic and volatile compounds with yeast lees, commercial yeast derivatives and non toasted chips in model solutions and young red wines. [J] . Barrio-Galan R. del, Ortega-Heras M, Sanchez-Iglesias M, European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2012,第2期

机译：酚和挥发性化合物与酵母泥，市售酵母衍生物和非烘烤碎片在模型溶液和年轻红酒中的相互作用。
2. Correction: Del Barrio-Galán R. et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide Phenolic and Volatile Content and Colour and Astringency of Red Wines. Molecules 2019 24 1478 [O] . Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, 2019

机译：更正：DelBarrio-GalánR.等。评估酵母衍生物作为酒糟的替代产品：对红酒中多糖酚和挥发物含量以及颜色和涩味的影响。分子2019241478
3. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines [O] . Rubén Del Barrio-Galán, Cristina Úbeda, Mariona Gil, 2019

机译：评估酵母衍生物产品作为李斯的替代品开发：对红葡萄酒的多糖，酚类和挥发性含量的影响，以及红葡萄酒的颜色和涩味

Correction: Del Barrio-Galán, R., et al. Evaluation of Yeast Derivative Products Developed as an Alternative to Lees: The Effect on the Polysaccharide, Phenolic and Volatile Content, and Colour and Astringency of Red Wines. Molecules 2019, 24, 1478

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