Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine-Reference-Cited by-同舟云学术

Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine

Published:2022-11 Issue: Volume:161 Page:111891
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Vaquero Cristian,Escott Carlos,Heras José María,Carrau Francisco,Morata Antonio

Funder

Ministerio de Ciencia, Innovación y Universidades

Centre for the Development of Industrial Technology

Ministerio de Ciencia e Innovación

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

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