Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation-Reference-Cited by-同舟云学术

Technological properties of Lactobacillus plantarum strains isolated from grape must fermentation

Published:2016-08 Issue: Volume:57 Page:187-194
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Berbegal Carmen,Peña Nuria,Russo Pasquale,Grieco Francesco,Pardo Isabel,Ferrer Sergi,Spano Giuseppe^ORCID,Capozzi Vittorio

Funder

Autochthonous2Autochthonous: risorse microbiologiche per vini in purezza da vitigni autoctoni (e per produzioni biologiche)

Biotecnologie degli alimenti per l'innovazione e la competitività delle principali filiere regionali: estensione della conservabilità e aspetti funzionali (BiotecA)

FutureInResearch

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation;Betteridge;Trends Biotechnol.,2015

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