Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.
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Microbial Resources and Enological Significance: Opportunities and BenefitsIsolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must.Biotechnological application of yeasts in food science: Starter cultures, probiotics and enzyme production.Multi-gene phylogenetic analysis reveals that shochu-fermenting Saccharomyces cerevisiae strains form a distinct sub-clade of the Japanese sake cluster.Yeast Starter as a Biotechnological Tool for Reducing Copper Content in Wine.Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments.Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location.Flor Yeast Diversity and Dynamics in Biologically Aged Wines
P2860
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P2860
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.
description
2016 nî lūn-bûn
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2016年の論文
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2016年論文
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2016年論文
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2016年論文
@zh-hk
2016年論文
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2016年論文
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2016年论文
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2016年论文
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2016年论文
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name
Diversity of Saccharomyces cer ...... talian Wine-Producing Regions.
@en
Diversity of Saccharomyces cer ...... talian Wine-Producing Regions.
@nl
type
label
Diversity of Saccharomyces cer ...... talian Wine-Producing Regions.
@en
Diversity of Saccharomyces cer ...... talian Wine-Producing Regions.
@nl
prefLabel
Diversity of Saccharomyces cer ...... talian Wine-Producing Regions.
@en
Diversity of Saccharomyces cer ...... talian Wine-Producing Regions.
@nl
P2093
P2860
P356
P1476
Diversity of Saccharomyces cer ...... Italian Wine-Producing Regions
@en
P2093
Angela Capece
Massimo Vincenzini
Patrizia Romano
Rossana Romaniello
Silvia Mangani
P2860
P356
10.3389/FMICB.2016.01018
P577
2016-06-30T00:00:00Z