Author:
N’Guessan Florent K.,N’Dri Dénis Y.,Camara Fatoumata,Djè Marcellin K.
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Physiology,Biotechnology
Reference24 articles.
1. Aidoo KE (1994) Application of biotechnology to indigenous fermented foods. Proc Technol Dev Ctries 12:83–94
2. Bourgeois CM, Mafart P (1996) La brasserie. In: Bourgeois CM, Larpent JP (eds) Microbiologie alimentaire: aliments fermentés et fermentation alimentaire. Technique & Documentation-Lavoisier, Paris, pp 91–109
3. Ciani M, Beco L, Cornitini F (2006) Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. Int J Food Microbiol 108:239–245
4. Combina M, Elía A, Mercado L, Catania C, Ganga A, Martínez C (2004) Dynamics of indigenous yeast populations during spontaneous fermentation of wines from Mendoza, Argentina. Int J Food Microbiol 99:237–243
5. Fleet GH (2003) Yeast interactions and wine flavour. Int J Food Microbiol 86:11–22
Cited by
38 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