Effect of storage of immobilized cells at ambient temperature on volatile by-products during wine-making
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference22 articles.
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5. Mixed columns made to order in gas chromatography. IV. Isothermal selective separation of alcoholic and acetic fermentation products;Cabezudo;Journal of Chromatographic Science,1978
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1. Characterization and continuous production of ethanol using immobilized yeast cells;Bioscience Biotechnology Research Communications;2018-12-25
2. Novel cheese production by incorporation of sea buckthorn berries (Hippophae rhamnoides L.) supported probiotic cells;LWT - Food Science and Technology;2017-06
3. Dual effect of red wine on liver redox status: a concise and mechanistic review;Archives of Toxicology;2015-05-31
4. Immobilization of Rhodococcus erythropolis B4 on radiation crosslinked poly(vinylpyrrolidone) hydrogel: Application to the degradation of polycyclic aromatic hydrocarbons;Nuclear Instruments and Methods in Physics Research Section B: Beam Interactions with Materials and Atoms;2007-12
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