机译:多相法和O曲霉毒素A去除选择酿酒酵母的酿酒酵母菌株。
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
Department of the Science of Agriculture, Food and Environment (SAFE), University of Foggia, Via Napoli 25, 71122 Foggia, Italy;
机译:选择用于雪利酒基酒的酒精发酵的自发酿酒酵母菌株发酵剂。
机译:选择用于生产典型黑皮诺格里斯酒的本地酿酒酵母菌株
机译:本地酿酒酵母发酵剂培养可提高普利亚红葡萄酒的多酚含量,抗氧化活性和抗炎性
机译:使用AutoChthonous O. OENI菌株生产恶性发酵起始培养物,以减少红葡萄酒中的组胺含量
机译:不同菌株的酿酒酵母对索诺玛山谷葡萄酒(加利福尼亚州)中产生的挥发物的影响。
机译:本地酿酒酵母发酵剂培养可提高普利亚红葡萄酒的多酚含量抗氧化活性和抗炎性
机译:酿酒酵母菌株去除曲霉毒素A的方法