Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety-Reference-Cited by-同舟云学术

Use of Schizosaccharomyces strains for wine fermentation—Effect on the wine composition and food safety

Published:2016-09 Issue: Volume:232 Page:63-72
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Mylona A.E.,Del Fresno J.M.,Palomero F.,Loira I.,Bañuelos M.A.,Morata A.,Calderón F.,Benito S.,Suárez-Lepe J.A.

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference73 articles.

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4. Formation of vinylphenolic pyranoanthocyanins by Saccharomyces cerevisiae and Pichia guillermondii in red wines produced following different fermentation strategies;Benito;Food Chem.,2011

5. New applications for Schizosaccharomyces pombe in the alcoholic fermentation of red wines;Benito;Int. J. Food Sci. Technol.,2012

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