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Biotechnological Approach Based on Selected Saccharomyces cerevisiae Starters for Reducing the Use of Sulfur Dioxide in Wine
Sulfites are considered the main additives in winemaking for their antimicrobial, antioxidant and anti-oxidasic activities. The current concern about the potential negative effects of sulfur dioxide (SO(2)) on consumer health has focused the interest on replacing or reducing SO(2) use. Our work aims...
Bewaard in:
| Gepubliceerd in: | Microorganisms |
|---|---|
| Hoofdauteurs: | , , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
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| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7285243/ https://ncbi.nlm.nih.gov/pubmed/32429079 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/microorganisms8050738 |
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