Autor: Combina, Mariana
Autor: Ganga, M. Angélica
Ejemplares similares: Yeast identification in grape juice concentrates from Argentina
- Incidence of osmophilic yeasts and Zygosaccharomyces rouxii during the production of concentrate grape juices
- Effects of pH and sugar concentration in Zygosaccharomyces rouxii growth and time for spoilage in concentrated grape juice at isothermal and non-isothermal conditions
- Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
- Influencia de diferentes fuentes de nitrógeno sobre el crecimiento y la fermentación de levaduras en mostos de uva
- Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines
- Evaluation of different chemical preservatives to control Zygosaccharomyces rouxii growth in high sugar culture media