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Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts
Biodiversity of native yeasts, especially in winemaking, has hidden potential. In order to use the value of non-Saccharomyces strains in wine production and to minimise the possibility of its deterioration, it is necessary to thoroughly study the yeast cultures present on grape fruits and in grape m...
Guardat en:
| Publicat a: | Arch Microbiol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer Berlin Heidelberg
2020
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7813693/ https://ncbi.nlm.nih.gov/pubmed/32780151 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s00203-020-02014-7 |
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