Yeasts in Cider-Making
Author:
Publisher
Elsevier
Reference345 articles.
1. Kinetics and activation energetics of death inSaccharomyces cerevisiae induced by sulfur dioxide
2. THE PRODUCTION OF HYDROGEN SULPHIDE BY YEAST AND BY ZYMOMONAS ANAEROBIA
3. The effects of a pesticide program on non-target epiphytic microbial populations of apple leaves
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1. Effects of Pure and Mixed Koji Cultures with S accharomyces cerevisiae on Apple Homogenate Cider Fermentation;Journal of Food Processing and Preservation;2015-04-14
2. Effects of sequential mixed cultures ofWickerhamomyces anomalusandSaccharomyces cerevisiaeon apple cider fermentation;FEMS Yeast Research;2014-07-02
3. Yeasts associated with plums and their potential for controlling brown rot after harvest;Yeast;2014-04-13
4. Wine, Beer and Cider: Unravelling the Aroma Profile;Molecular Mechanisms in Yeast Carbon Metabolism;2014
5. Population dynamics of mixed cultures of yeast and lactic acid bacteria in cider conditions;Brazilian Archives of Biology and Technology;2013-10
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