Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.
about
Microbial Resources and Enological Significance: Opportunities and BenefitsStarter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.The Combined Use of Schizosaccharomyces pombe and Lachancea thermotolerans-Effect on the Anthocyanin Wine Composition.Combined Use of S. pombe and L. thermotolerans in Winemaking. Beneficial Effects Determined Through the Study of Wines' Analytical Characteristics.The Effects of Pre-Fermentative Addition of Oenological Tannins on Wine Components and Sensorial Qualities of Red Wine.Use of non-Saccharomyces in single-culture, mixed and sequential fermentation to improve red wine quality
P2860
Use of Schizosaccharomyces strains for wine fermentation-Effect on the wine composition and food safety.
description
2016 nî lūn-bûn
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2016年の論文
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年学术文章
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2016年學術文章
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2016年學術文章
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name
Use of Schizosaccharomyces str ...... e composition and food safety.
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Use of Schizosaccharomyces str ...... e composition and food safety.
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type
label
Use of Schizosaccharomyces str ...... e composition and food safety.
@en
Use of Schizosaccharomyces str ...... e composition and food safety.
@nl
prefLabel
Use of Schizosaccharomyces str ...... e composition and food safety.
@en
Use of Schizosaccharomyces str ...... e composition and food safety.
@nl
P2093
P1476
Use of Schizosaccharomyces str ...... ne composition and food safety
@en
P2093
A E Mylona
F Calderón
F Palomero
J A Suárez-Lepe
J M Del Fresno
P356
10.1016/J.IJFOODMICRO.2016.05.023
P577
2016-05-25T00:00:00Z