Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition-Reference-Cited by-同舟云学术

Evaluating the influence of simultaneous inoculation of SiO2-alginate encapsulated bacteria and yeasts on volatiles, amino acids, biogenic amines and sensory profile of red wine with lysozyme addition

Published:2020-10 Issue: Volume:327 Page:126920
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Rodríguez-Nogales José Manuel,Simó Guillermo,Pérez-Magariño Silvia,Cano-Mozo Estela,Fernández-Fernández Encarnación,Ruipérez Violeta,Vila-Crespo Josefina

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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3. Simultaneous alcoholic and malolactic fermentations by Saccharomyces cerevisiae and Oenococcus oeni cells co-immobilized in alginate beads;Bleve;Frontiers in Microbiology,2016

4. Immobilization of yeast and bacteria cells in alginate microbeads coated with silica membranes: Procedures, physico-chemical features and bioactivity;Callone;Journal of Materials Chemistry,2008

5. Linking wine lactic acid bacteria diversity with wine aroma and flavour;Cappello;International Journal of Food Microbiology,2017

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