Low-Temperature Alcoholic Fermentation by Delignified Cellulosic Material Supported Cells of Kefir Yeast
Author:
Affiliation:
1. Laboratory of Food Chemistry and Technology, Department of Chemistry, Aristotle University of Thessaloniki, 54006 Thessaloniki, Greece, and Food Biotechnology Group, Department of Chemistry, University of Patras, 26500 Patras, Greece
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf990196q
Reference16 articles.
1. Low-temperature wine making by immobilized cells on mineral kissiris
2. Low-temperature continuous wine making by kissiris-supported biocatalyst: Volatile byproducts
3. Immobilization of yeast on delignified cellulosic material for room temperature and low-temperature wine making
4. Immobilization of Yeast on Delignified Cellulosic Material for Low Temperature Brewing
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