6.
[1]. Stéphanie Rollero, et al. Combined effects of nutrients and temperature on the production of fermentative aromas by Saccharomyces cerevisiae during wine fermentation. Appl Microbiol Biotechnol. 15 Mar;99(5):91-4.
H6
P1-P-P4-P41-P4-P4-P8-P7+P78-P51
GHS
114