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Pulsed Electric Fields to Improve the Use of Non-Saccharomyces Starters in Red Wines
New nonthermal technologies, including pulsed electric fields (PEF), open a new way to generate more natural foods while respecting their organoleptic qualities. PEF can reduce wild yeasts to improve the implantation of other yeasts and generate more desired metabolites. Two PEF treatments were appl...
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| Publié dans: | Foods |
|---|---|
| Auteurs principaux: | , , , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
MDPI
2021
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8304018/ https://ncbi.nlm.nih.gov/pubmed/34202007 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10071472 |
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