Lachancea thermotolerans and Saccharomyces cerevisiae in...

Food Microbiology 2013 Vol. 33; Iss. 2

Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Mirko Gobbi, Francesca Comitini, Paola Domizio, Cristina Romani, Livio Lencioni, Ilaria Mannazzu, Maurizio Ciani
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Volume:
33
Year:
2013
Language:
english
DOI:
10.1016/j.fm.2012.10.004
File:
PDF, 439 KB
english, 2013
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