Sfoglia per Rivista
Interaction between lactic acid bacteria and yeasts in sour-dough using a reofermentometer
1995-01-01 M., Gobbetti; Corsetti, Aldo; J., Rossi
ISOLATION AND CHARACTERIZATION OF MUTANT RESISTANT TO AMINO ACID ANALOGUES OBTAINED FROM SACCHAROMYCES CEREVISIAE STRAINS
1998-01-01 Suzzi, Giovanna; Romano, P.; Polsinelli, M.
Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine
2002-01-01 Brandolini, V; Tedeschi, P; Capece, A; Maietti, A; Mazzotta, D; Salzano, G; Paparella, Antonello; Romano, P.
The sourdough microflora. Interactions between lactic acid bacteria and yeasts: metabolism of amino acids
1994-01-01 M., Gobbetti; Corsetti, Aldo; J., Rossi
Use of Saccharomyces cerevisiae strains endowed with β-glucosidase activity for the production of Sangiovese wine
2011-01-01 Vernocchi, P; Ndagijimana, M; Serrazanetti, D. I.; CHAVES LOPEZ, Clemencia; Fabiani, A; Gardini, F; Guerzoni, M. E.; Lanciotti, L.
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