Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation-Reference-Cited by-同舟云学术

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Influence of vacuum filtration of Viura must on the concentration of fatty acids and their utilization in fermentation

Published:1996-12 Issue:8 Volume:29 Page:763-770
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Ancín Carmen,Ayestarán Belén,García Asunción,Garrido Julián

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Acidez y ácidos individuales;Amerine,1976

2. Yeast lipids;Aries,1977

3. Influence of prefermentation clarification on nitrogenous contents of musts and wines;Ayestarán;Journal of Agricultural and Food Chemistry,1995

4. Quantitative measurement of the effectiveness of unsaturated fatty acids required for the growth of Saccharomyces cerevisiae;Barber;Journal of Bacteriology,1973

5. Grape and wine proteins of white wine varietals;Bayly;American Journal of Enology and Viticulture,1968

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1. Effect of Unsaturated Fatty Acids on Intra-Metabolites and Aroma Compounds of Saccharomyces cerevisiae in Wine Fermentation;Foods;2021-01-30

2. Production, reactivation and nutrient requirements of active dried yeast in winemaking: theory and practice;Australian Journal of Grape and Wine Research;2015-11-12

3. 125th Anniversary Review: Improvement of Higher Gravity Brewery Fermentation via Wort Enrichment and Supplementation;Journal of the Institute of Brewing;2011

4. Fatty Acids in Fermented Food Products;Fatty Acids in Foods and their Health Implications,Third Edition;2007-11-19

5. Influence of decantation of viura must on the cation content. Evolution during wine fermentation and stabilization;Food Research International;1999-12

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