Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter-Reference-Cited by-同舟云学术

Lowering histamine formation in a red Ribera del Duero wine (Spain) by using an indigenous O. oeni strain as a malolactic starter

Published:2017-03 Issue: Volume:244 Page:11-18
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Berbegal Carmen,Benavent-Gil Yaiza,Navascués Eva,Calvo Almudena,Albors Clara,Pardo Isabel,Ferrer Sergi^ORCID

Funder

Spanish Ministry of Economy and Competitiveness

CDTI

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference62 articles.

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2. Biogenic amine in wines;Beneduce;Ann. Microbiol.,2010

3. Biogenic amines in dairy products: origin, incidence, and control means;Benkerroum;Compr. Rev. Food Sci. Food Saf.,2016

4. Novel Liquid Starter Cultures for Malolactic Fermentation in Wine;Berbegal,2014

5. Production of a malolactic fermentation starter culture using autochthonous O. oeni strains to reduce the histamine content in red wine;Berbegal,2014

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