Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead
- 18 October 2019
- journal article
- research article
- Published by Springer Nature in European Food Research and Technology
- Vol. 245 (12) , 2705-2714
Abstract
No abstract availableKeywords
Funding Information
- XXIII Programa Propio de Fomento de la Investigación (MOD 4.2. SINERGIAS). University of Cordoba. Universidad de Córdoba (Spain). (XXIII PP Mod. 4.2 . UCO (Spain).)
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