Non-Saccharomyces yeast and lactic acid bacteria in Co-inoculated fermentations with two Saccharomyces cerevisiae yeast strains: A strategy to improve the phenolic content of Syrah...

por Minnaar, P.P., du Plessis, H.W., Jolly, N.P., van der Rijst, M., du Toit, M.
Publicado en Food Chem X (2019)