Factors influencing the production of the antioxidant hydroxytyrosol during alcoholic fermentation: Yeast strain, initial tyrosine concentration and initial must

1. Rebollo-Romero, I.
2. Fernández-Cruz, E.
3. Carrasco-Galán, F.
4. Valero, E.
5. Cantos-Villar, E.
6. Cerezo, A.B.
7. Troncoso, A.M.
8. Garcia-Parrilla, M.C.