Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Reference44 articles.
1. Bernfeld P (1955) Amylase α and β. In: Colowick SP (ed) Methods in enzymology. Academic press Inc, New York, pp 149–158
2. Cabrera MJ, Moreno J, Ortega JM, Medina M (1988) Formation of ethanol, higher alcohols, esters and terpenes by five yeast strains in must from Pedro Ximenez grapes in various degrees of ripeness. Am J Enol Vitic 39:283–287
3. Canonico L, Agarbati A, Comitini F, Ciani M (2016) Torulaspora delbrueckii in the brewing process: a new approach to enhance bioflavour and to reduce ethanol content. Food Microbiol 56:45–51
4. Canonico L, Galli E, Ciani E, Comitini F, Ciani M (2019) Exploitation of three non-conventional yeast species in the brewing process. Microorganisms 7:11. https://doi.org/10.3390/microorganisms7010011
5. Ciani M, Ferraro L (1998) Combined used of immobilized Candida stellate cells and Saccharomyces cerevisiae to improve the quality of wines. J Appl Microbiol 85:247–254
Cited by
3 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献