Chargement en cours...
Molecular Characterization and Enological Potential of A High Lactic Acid-Producing Lachancea thermotolerans Vineyard Strain
Lactic acid production is an important feature of the yeast Lachancea thermotolerans that has gained increasing interest in winemaking. In particular, in light of climate change, the biological acidification and ethanol reduction by the use of selected yeast strains may counteract the effect of glob...
Enregistré dans:
| Publié dans: | Foods |
|---|---|
| Auteurs principaux: | , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2020
|
| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7278797/ https://ncbi.nlm.nih.gov/pubmed/32392718 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9050595 |
| Tags: |
Ajouter un tag
Pas de tags, Soyez le premier à ajouter un tag!
|