Microbiology of Winemaking-Reference-Cited by-同舟云学术

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Microbiology of Winemaking

Published:1968-10 Issue:1 Volume:22 Page:323-358
ISSN:0066-4227
Container-title:Annual Review of Microbiology
language:en
Short-container-title:Annu. Rev. Microbiol.

Author:

Amerine M A,Kunkee R E

Publisher

Annual Reviews

Subject

Microbiology

Link

https://www.annualreviews.org/doi/pdf/10.1146/annurev.mi.22.100168.001543

Cited by 96 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

1. Alcoholic and non-alcoholic rosé wines made with Saccharomyces cerevisiae var. boulardii probiotic yeast;Archives of Microbiology;2023-04-20

2. Development and acceptability of mead wine with banana fruit flavor;Plant Science Today;2022-04-05

3. Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats;Antonie van Leeuwenhoek;2022-03-31

4. Effect of Different Winemaking Conditions on Organic Acids Compounds of White Wines;Foods;2021-10-25

5. Hanseniaspora vineae and the Concept of Friendly Yeasts to Increase Autochthonous Wine Flavor Diversity;Frontiers in Microbiology;2021-08-04

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