Current and future strategies for wine yeast lees valorization

Author:

De Iseppi AlbertoORCID,Lomolino GiovannaORCID,Marangon MatteoORCID,Curioni Andrea

Funder

Università degli Studi di Padova

Publisher

Elsevier BV

Subject

Food Science

Reference125 articles.

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3. Laminarin elicits defense responses in grapevine and induces protection against Botrytis cinerea and Plasmopara viticola;Aziz;Molecular Plant-Microbe Interactions,2003

4. Bacic, T. (2003). Recovery of valuable products from lees and integrated approach to minimise waste and add value to wine production. University of Melbourne: Final Report to Grape and Wine Research and Development Corporation, (July), 1–43.

5. Proteins influencing foam formation in wine and beer: The role of yeast;Blasco;International Microbiology,2011

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