Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits-Reference-Cited by-同舟云学术

Exploring the use of Saccharomyces cerevisiae commercial strain and Saccharomycodes ludwigii natural isolate for grape marc fermentation to improve sensory properties of spirits

Published:2014-08 Issue: Volume:41 Page:33-41
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Bovo Barbara,Carlot Milena,Lombardi Angiolella,Lomolino Giovanna,Lante Anna,Giacomini Alessio,Corich Viviana

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference44 articles.

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