A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A comparative study of Lachancea thermotolerans fermentative performance under standardized wine production conditions

Published:2024-03 Issue: Volume:21 Page:101214
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Vicente Javier,Vladic Luka,Navascués Eva,Brezina Silvia,Santos Antonio,Calderón Fernando,Tesfaye Wendu,Marquina Domingo,Rauhut Doris,Benito Santiago^ORCID

Funder

Spain Ministry of Science and Innovation

Publisher

Elsevier BV

Reference34 articles.

1. Quorum-sensing in yeast and its potential in wine making;Avbelj;Applied Microbiology and Biotechnology,2016

2. Chasing after minerality, relationship to yeast nutritional stress and succinic acid production;Baroň;Czech Journal of Food Sciences,2012

3. The impacts of Lachancea thermotolerans yeast strains on winemaking;Benito;Applied Microbiology and Biotechnology,2018

4. Combined use of Lachancea thermotolerans and Schizosaccharomyces pombe in winemaking: A review;Benito;Microorganisms,2020

5. Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking;Binati;Food Research International,2019

Cited by 1 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. The Influence of Chitosan on the Chemical Composition of Wines Fermented with Lachancea thermotolerans;Foods;2024-03-23

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP