Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest-Reference-Cited by-同舟云学术

Isolation, Selection, and Identification Techniques for Non-Saccharomyces Yeasts of Oenological Interest

Published:2020 Issue: Volume: Page:467-508
ISSN:
Container-title:Biotechnological Progress and Beverage Consumption
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Author:

Iris Loira,Antonio Morata,Antonia Bañuelos María,Antonio Suárez-Lepe José

Publisher

Elsevier

Reference159 articles.

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4. Grape processing by high hydrostatic pressure: effect on use of non-Saccharomyces;Bañuelos;Food Bioprocess Technol.,2016

5. Enumeration and identification of 4-ethylphenol producing yeasts recovered from the wood of wine ageing barriques after different sanitation treatments;Barata;J. Food Res.,2013

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