A Study On The Effect Of Lactobacillus Plantarum Isolated From Wine
- 1Facultad de Microbiología
- 2Facultad de Ciencias Clinicas
- 3
Date Issued
2020-11
Type
Artículo
Journal
Acta Microscopica
ISSN
0798-4545
Volume
29
Start page
392
End page
398
Arginine is quantitatively one of the most important amino acids in grape musts and wine. Arginine concentrations in grape juices range from a few hundred mg ml)1 to 2, 4 g l)1, depending on grape variety, soil, viticultural practices and fermentation conditions. © 2020, Interamerican Society for Electron Microscopy (CIASEM). All rights reserved.