Effects of lactic acid bacteria autolysis on sensorial characteristics of fermented foods

Autor: Zambonelli, Carlo
Matična publikacija: Food technology and biotechnology (2002)

Influence of the production yeast strain on the development of malolactic fermentation in white wine

Autor: Caridi, Andrea
Matična publikacija: Food technology and biotechnology (1998)

Oenological properties of cryotolerant and thermotolerant Saccharomyces strains

Autor: Castellari, Lorena
Matična publikacija: Food technology and biotechnology (1998)

The effect of DL-malic acid on the metabolism of L-malic acid during wine alcoholic fermentation

Autor: Coloretti, Fabio
Matična publikacija: Food technology and biotechnology (2002)

Oenological properties of Saccharomyces bayanus and Saccharomyces cerevisiae interspecific hybrids

Autor: Rainieri, Sandra
Matična publikacija: Food technology and biotechnology (1998)

Release of [beta]-galactosidase from lactobacilli

Autor: Montanari, Graziella
Matična publikacija: Food technology and biotechnology (2000)