Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae-Reference-Cited by-同舟云学术

Impact of Nutrient Availability on the Fermentation and Production of Aroma Compounds Under Sequential Inoculation With M. pulcherrima and S. cerevisiae

Published:2020-02-28 Issue: Volume:11 Page:
ISSN:1664-302X
Container-title:Frontiers in Microbiology
language:
Short-container-title:Front. Microbiol.

Author:

Seguinot Pauline,Ortiz-Julien Anne,Camarasa Carole

Publisher

Frontiers Media SA

Subject

Microbiology (medical),Microbiology

Reference79 articles.

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5. Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc.;Anfang;Aust. J. Grape Wine Res.,2009

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