Antagonistic interaction between yeasts and lactic acid bacteria of oenological relevance: Partial characterization of inhibitory compounds produced by yeasts

✍ Scribed by Lucía M. Mendoza; María C. Manca de Nadra; Marta E. Farías

• Book ID: 116488817
• Publisher: Elsevier Science
• Year: 2010
• Tongue: English
• Weight: 615 KB
• Volume: 43
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2010.05.017