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1.
Evaluation of different conditions to enhance the performances of Lactobacillus pentosus OM13 during industrial production of Spanish-style table olives.
Food Microbiol
; 61: 150-158, 2017 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-27697165
2.
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts.
Antioxidants (Basel)
; 12(2)2023 Feb 10.
Artículo
en Inglés
| MEDLINE | ID: mdl-36829997
3.
Use of Different Nutrients to Improve the Fermentation Performances of Lactiplantibacillus pentosus OM13 during the Production of Sevillian Style Green Table Olives.
Microorganisms
; 11(4)2023 Mar 23.
Artículo
en Inglés
| MEDLINE | ID: mdl-37110248
4.
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines.
Int J Food Microbiol
; 360: 109325, 2021 Dec 16.
Artículo
en Inglés
| MEDLINE | ID: mdl-34281717
5.
Pre-fermentative cold maceration in presence of non-Saccharomyces strains: Evolution of chromatic characteristics of Sangiovese red wine elaborated by sequential inoculation.
Food Res Int
; 107: 257-266, 2018 05.
Artículo
en Inglés
| MEDLINE | ID: mdl-29580483
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