Work

Acidification of Grape Musts bySaccharomyces cerevisiaeWine Yeast Strains Genetically Engineered to Produce Lactic Acid

Year: 1999

Type: article

Source: American Journal of Enology and Viticulture

DOI: 10.5344/ajev.1999.50.1.45

Authors: S. Dequin, E. Baptista, P. Barre

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2306987465

FWCI: 3.472

Cites:

Cited by: 64

Related to: 10