Author:
Leskó A.,Nyitrai-Sárdy D.,Kállay M.,Balga I.
Reference12 articles.
1. Influence of the yeast strain on Monastrell wine colour;Bautista-Ortín A.B.;Innov. Fd Sci. Emerging Technol.,2007
2. Hydrolysis and sorption by Saccharomyces cerevisiae strains of Chardonnay grape must glycosides during fermentation;Chassagne D.;Enzyme Microbial Technol.,2005
3. Influence des levures sur les composés phénoliques du vin;Cuinier C.;Bull. O.I.V.,1988
4. Estrazione degli antociani dalle bucce dell’uva durante la fermentazione;Stefano R.;L’Enotecnico,1994
5. Microorganisms in food ecosystems;Fleet G.H.;Int. J. Fd Microbiol.,1999
Cited by
4 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献