Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico-Reference-Cited by-同舟云学术

Enological Qualities and Interactions Between Native Yeast and Lactic Acid Bacteria from Queretaro, Mexico

Published:2018-06-15 Issue:7 Volume:83 Page:1904-1912
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Miranda-Castilleja Dalia E.¹,Martínez-Peniche Ramón Á.¹,Nadal Roquet-Jalmar Montserrat²,Aldrete-Tapia J. Alejandro¹,Arvizu-Medrano Sofía M.¹^ORCID

Affiliation:

1. Cuerpo Académico de Inocuidad Microbiana de los Alimentos. Depto. de Investigación y Posgrado en Alimentos, Facultad de Química; Univ. Autónoma de Querétaro, Centro Univ. S/N; Colonia Las Campanas 76010 Querétaro México

2. Grup Vitivinicultura, Facultat d'Enologia, Dept. Bioquímica i Biotecnologia; Univ. Rovira i Virgili; Campus Sescelades 43007 Tarragona España

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14197/fullpdf

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5. Oenococcus oeni and malolactic fermentation - moving into the molecular arena;Bartowsky;Australian Journal of Grape and Wine Research,2005

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