載入...
Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation
RESEARCH BACKGROUND: In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during t...
Na minha lista:
| 發表在: | Food Technol Biotechnol |
|---|---|
| Main Authors: | , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
|
| 主題: | |
| 在線閱讀: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7709452/ https://ncbi.nlm.nih.gov/pubmed/33281489 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.58.03.20.6677 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|