Fate of anthocyanins in the presence of inactivated yeasts and yeast cell walls during simulation of wine aging

Por Baiano, A., Petruzzi, L., Sinigaglia, M., Corbo, M. R., Bevilacqua, A.
Publicado no J Food Sci Technol (2018)

Characterization of Non-Starter Lactic Acid Bacteria from Italian Ewe Cheeses Based on Phenotypic, Genotypic, and Cell Wall Protein Analyses

Por De Angelis, M., Corsetti, A., Tosti, N., Rossi, J., Corbo, M. R., Gobbetti, M.
Publicado em 2001