Author:
Moreira N.,Pina C.,Mendes F.,Couto J.A.,Hogg T.,Vasconcelos I.
Subject
Food Science,Biotechnology
Reference44 articles.
1. Study of sulfur compounds in wine: preliminary results;Anocibar Beloqui;Italian Journal of Food Science,1995
2. Yeasts, characteristics and identification;Barnett,1990
3. Analysis of yeast population during alcoholic fermentation: a six year follow-up study;Beltran;Systematic and Applied Microbiology,2002
4. Oenological properties of non-Saccharomyces yeasts associated with wine-making;Ciani;World Journal of Microbiology and Biotechnology,1998
5. The growth kinetics and fermentation behaviour of some non-Saccharomyces yeasts associated with wine-making;Ciani;Biotechnology Letters,1995
Cited by
90 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献