Isothermal calorimetry for monitoring of grape juice fermentation with yeasts immobilized on nylon-6 nanofibrous membranes
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Publisher
Springer Science and Business Media LLC
Link
http://link.springer.com/content/pdf/10.1007/s10973-019-08370-x.pdf
Reference24 articles.
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3. Reddy LV, Reddy YHK, Reddy LPA, Reddy OVS. Wine production by novel yeast biocatalyst prepared by immobilization on watermelon (Citrullus vulgaris) rind pieces and characterization of volatile compounds. Process Biochem. 2008;43:748–52.
4. Armani M, Morozova K, Scampicchio M. Immobilization of Saccharomyces cerevisiae on nylon-6 nanofibrous membranes for grape juice fermentation. LWT. 2018. https://doi.org/10.1016/j.lwt.2018.05.006 .
5. Haman N, Signorelli M, Duce C, Franzetti L, Fessas D. Isothermal calorimetry protocols to monitor the shelf life and aftermarket follow-up of fresh cut vegetables. J Therm Anal Calorim. 2019. https://doi.org/10.1007/s10973-019-08064-4 .
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