Effectiveness of chitosan against wine-related microorganisms

Author:

Bağder Elmacı Simel,Gülgör Gökşen,Tokatlı Mehmet,Erten Hüseyin,İşci Aslı,Özçelik Filiz

Publisher

Springer Science and Business Media LLC

Subject

Molecular Biology,General Medicine,Microbiology

Reference39 articles.

1. Aider M (2010) Chitosan application for active bio-based films production and potential in the food industry: review. LWT—Food Sci Technol 43:837–842

2. Aldemir T, Bostan K (2009) Effects of chitosan on the microbiological quality of ready to cook meatball. J Fac Vet Med, Istanbul Univ 35(2):13–21

3. Bağder Elmacı S, Özçelik F, Tokatlı M, Çakır İ (2014) Technological properties of indigenous wine yeast strains isolated from wine production regions of Turkey. Antonie Van Leeuwenhoek 105:835–847

4. Bisson LF (1999) Stuck and sluggish fermentations. Am J Enol Vitic 50(1):107–119

5. Coma V (2013) Polysaccharide-based biomaterials with antimicrobial and antioxidant properties. Polímeros 23(3):287–297

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