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qualité des grains d'aszú et les différents modes de vinification sur la constitution des vins d'aszú de Tokaj-Hegyalja 191 195 KURTZMANN, C.P. & FELL, J.W. (1998
. Yeom , H.W. , Zhang , Q.H. & Dunne , C.P. 1999 : Inactivation of papain by pulsed electric fields in a continuous system . Food Chem. , 67 , 53 – 59
Johnson , E.A. & Echavarri-Erasun , C. (2011): Yeast biotechnology. -in: Kurtzman , C.P., Fell , J.W. & Boekhout , T. (Eds) The yeasts. A taxonomic study (5th ed.), Elsevier BV. New York, pp. 21–44. Echavarri
. Technol. , 99 , 9036 – 9039 . Champagne , C.P. , Tompkins , T.A. , Buckley , N.D. & Green-Johnson , J.M. ( 2010 ): Effect of fermentation by
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-high-performance liquid chromatography . Lipids , 34 , 407 – 412 . Van Nieuwenhove , C.P. , Teran , V. & Gonzalez , S.N. ( 2012 ): Conjugated linoleic and
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