Impact of Thermally Inactivated Non-<i>Saccharomyces</i> Yeast Derivatives on White Wine
While a recent characterization of non-<i>Saccharomyces</i> thermally inactivated yeasts (TIYs) in a wine-like solution highlighted the release of oenologically relevant compounds and different oxygen consumption rates and antioxidant activity, here the impact of TIYs derived from <i>Saccharomycodes...
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| Principais autores: | , , , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI AG
2024-08-01
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| Colecção: | Foods |
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| Acesso em linha: | https://www.mdpi.com/2304-8158/13/16/2640 |
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