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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...
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| 發表在: | Foods |
|---|---|
| Main Authors: | , , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
MDPI
2020
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| 主題: | |
| 在線閱讀: | 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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