A carregar...
The aptitude of commercial yeast strains for lowering the ethanol content of wine
The high alcohol content in wine usually has a negative impact on its sensory properties, but can also affect the general health of the consumers. The possibility to reduce ethanol production in wines during fermentation involves the use of different yeast strains characterized by the increased prod...
Na minha lista:
| Publicado no: | Food Sci Nutr |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
John Wiley and Sons Inc.
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7063342/ https://ncbi.nlm.nih.gov/pubmed/32180958 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1002/fsn3.1433 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|