A carregar...
The Sensory Quality Improvement of Citrus Wine through Co-Fermentations with Selected Non-Saccharomyces Yeast Strains and Saccharomyces cerevisiae
Co-fermentation of selected non-Saccharomyces yeast strain with Saccharomyces cerevisiae is regarded as a promising approach to improve the sensory quality of fruit wine. To evaluate the effects of co-fermentations between the selected non-Saccharomyces yeast strains (Hanseniaspora opuntiae, Hanseni...
Na minha lista:
| Publicado no: | Microorganisms |
|---|---|
| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7143248/ https://ncbi.nlm.nih.gov/pubmed/32110914 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8030323 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|