Characterization of Yeasts Involved in the Biological Ageing of Sherry Wines-Reference-Cited by-同舟云学术

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Characterization of Yeasts Involved in the Biological Ageing of Sherry Wines

Published:1999-03 Issue:2 Volume:32 Page:114-120
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Mesa J.J.,Infante J.J.,Rebordinos L.,Cantoral J.M.

Publisher

Elsevier BV

Subject

Food Science

Cited by 18 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

1. Update on the role of Saccharomyces cerevisiae in Sherry wines;New Advances in Saccharomyces [Working Title];2023-11-23

2. Identification of spoilage yeasts in cashew apple (Annacardium occidentale L.) using MALDI-TOF MS;Journal of Agriculture and Ecology;2023-08-24

3. Microbial Dynamics in Sour–Sweet Wine Vinegar: Impacts on Chemical and Sensory Composition;Applied Sciences;2023-06-21

4. Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines;Fermentation;2022-09-12

5. Wine yeast selection in the Iberian Peninsula:Saccharomycesand non-Saccharomycesas drivers of innovation in Spanish and Portuguese wine industries;Critical Reviews in Food Science and Nutrition;2022-06-10

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