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Starmerella bacillaris Strains Used in Sequential Alcoholic..:
Luiza de Paula Dias Moreira
;
Chiara Nadai
;
Vinícius da Silva Duarte
...
Microbial Metabolism, Physiology & Genetics. , 2022
Link:
https://doi.org/10.3390/fermentation8060252
RT Journal T1
Starmerella bacillaris Strains Used in Sequential Alcoholic Fermentation with Saccharomyces cerevisiae Improves Protein Stability in White Wines
UL https://suche.suub.uni-bremen.de/peid=base-ftmdpi:oai:mdpi.com:_2311-5637_8_6_252_&Exemplar=1&LAN=DE A1 Luiza de Paula Dias Moreira A1 Chiara Nadai A1 Vinícius da Silva Duarte A1 Edward John Brearley-Smith A1 Matteo Marangon A1 Simone Vincenzi A1 Alessio Giacomini A1 Viviana Corich PB Multidisciplinary Digital Publishing Institute YR 2022 K1 non- Saccharomyces K1 wine stability K1 haze formation K1 white wine K1 thaumatin-like-proteins (TLP) K1 chitinases K1 polysaccharides K1 mannoproteins JF Microbial Metabolism, Physiology & Genetics LK http://dx.doi.org/https://doi.org/10.3390/fermentation8060252 DO https://doi.org/10.3390/fermentation8060252 SF ELIB - SuUB Bremen
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