C Vaquero, C Escott, JM Heras, F Carrau, A Morata - 2022 - cabidigitallibrary.org
The use of non-Saccharomyces yeast in the winemaking industry and even more their co- inoculations to maximize their growth and to express phenotypic characteristic is gaining …
C Vaquero, C Escott, JM Heras, F Carrau… - Food Research …, 2022 - europepmc.org
The use of non-Saccharomyces yeast in the winemaking industry and even more their co- inoculations to maximize their growth and to express phenotypic characteristic is gaining …
C Vaquero, C Escott, JM Heras… - Food research …, 2022 - pubmed.ncbi.nlm.nih.gov
The use of non-Saccharomyces yeast in the winemaking industry and even more their co- inoculations to maximize their growth and to express phenotypic characteristic is gaining …
[引用][C]Co-inoculations of Lachancea thermotolerans with different Hanseniaspora spp.: Acidification, aroma, biocompatibility, and effects of nutrients in wine
C Vaquero, C Escott, JM Heras, F Carrau, A Morata - 2022