Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes

Author:

González Flores Melisa,Origone Andrea Cecilia,Bajda Leonardo,Rodríguez María Eugenia,Lopes Christian Ariel

Funder

Universidad Nacional del Comahue University Regional Centre Bariloche

CONICET

Agencia Nacional De Promocion Cientifica Y Tecnologica

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference59 articles.

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2. Bieleski, R. L., 1982. Sugar Alcohols. In Plants carbohydrates I (pp. 158–159).

3. Effects of ascorbic acid, sodium metabisulfite and sodium chloride on freshness retention and microbial growth during the storage of Manzanilla-Aloreña cracked table olives.;Arroyo-López;LWT Food Science and Technology,2008

4. La manzana y la sidra: bioprocesos, tecnologías de elaboración y control;Blanco Gomis;Asturias: PUBLICACIONES Serida,2010

5. Structural, physiological and regulatory analysis of maltose transporter genes in Saccharomyces eubaynus CBS12357T;Brickwedde;Front. Microbiol.,2018

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