FERMENTATIVE MICROORGANISM THAT PRODUCES HIGH CONCENTRATIONS OF GLYCEROL AND THE USES THEREOF IN THE PRODUCTION OF ALCOHOLIC BEVERAGES/WINE
作者： Carmela Belloch , Amparo Querol , María Teresa Fernández-Espinar , Patricia Martorell Guerola , Pablo Ossorio González
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摘要: Fecha de solicitud: 14-12-2009.- Titular: Consejo Superior Investigaciones Cientificas (CSIC)
lens.org 参考文章(2)
JEFFREY M. EGLINTON, SCOTT J. McWILLIAM, MICHAEL W. FOGARTY, I. LEIGH FRANCIS, MARIOLA J. KWIATKOWSKI, PETER B. HØJ, PAUL A. HENSCHKE, The Effect of Saccharomyces bayanus -mediated Fermentation on the Chemical Composition and Aroma Profile of Chardonnay Wine Australian Journal of Grape and Wine Research. ,vol. 6, pp. 190- 196 ,(2000) , 10.1111/J.1755-0238.2000.TB00178.X
Shindo Akira, Tomatsu Sayaka, NEW YEAST AND METHOD FOR PRODUCING ALCOHOLIC BEVERAGE USING THE SAME ,(2008)