Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality - Concepedia

Concepedia

Publication | Open Access

Use of Schizosaccharomyces pombe and Torulaspora delbrueckii strains in mixed and sequential fermentations to improve red wine sensory quality

DOI Full Paper Access

122

Citations

40

References

2015

Year

Iris Loira, António Morata, Piergiorgio Comuzzo, María Jesús Callejo, Carmen González, Fernando Calderón, José Antonio Suárez-Lepe

Food Research International

Food FermentationSequential FermentationsSchizosaccharomyces PombeBiotechnologyYeastFood MicrobiologyMicrobiology

References

	Year	Citations

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