Učitavanje...
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...
Spremljeno u:
| Izdano u: | Food Technol Biotechnol |
|---|---|
| Glavni autori: | , , |
| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
University of Zagreb Faculty of Food Technology and Biotechnology
2020
|
| Teme: | |
| Online pristup: | 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 |
| Oznake: |
Dodaj oznaku
Bez oznaka, Budi prvi tko označuje ovaj zapis!
|