Food Research International · 2015 · 66 citations · 38 references
AgricultureFood ScienceMicrobiologyFermentation ScienceFood MicrobiologyMicrobial PhysiologyFermentation MicrobiologyFood FermentationLactic Acid BacteriaMicrobial Physiology In FermentationStarter Culture SelectionStarter CulturesFermentation Starter CulturesLactic Acid ProductionMixed Starter CulturesMixed-strain Starter CulturesNatural Starter CulturesSaccharomyces Cerevisiae Starter CulturesStarter Culture MicrobiologyYeast Use As Starter Cultures
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Yeast and bacterial modulation of wine aroma and flavour
Jan H. Swiegers, Eveline Bartowsky, Paul A. Henschke et al. · Australian Journal of Grape and Wine Research · 2005 · 1.2K citations · Full text
Agriculture, Biochemistry, Enology +17
Yeast Physiology and Biotechnology
Denis Pompon · Biofutur · 1999 · 542 citations
Trends in non-dairy probiotic beverages
Flávera Camargo Prado, José Parada, Ashok Pandey et al. · Food Research International · 2007 · 531 citations
Use of starter cultures in fermentation on a household scale
Wilhelm H. Holzapfel · Food Control · 1997 · 268 citations