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Freeze-Dried Immobilized Kefir Culture in Low Alcohol Winemaking
Low alcohol wines represent a rising trend in the global market. Since for ethanol removal, certain physicochemical methods that negatively affect wine quality are applied, the aim of this present study was to evaluate the efficiency of freeze-dried, immobilized kefir culture on natural supports (ap...
Bewaard in:
| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7073665/ https://ncbi.nlm.nih.gov/pubmed/31973003 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9020115 |
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