Work

Antimicrobial Compounds in Wine

Year: 2023

Type: review

Source: Probiotics and Antimicrobial Proteins

DOI: 10.1007/s12602-023-10177-0

Authors: Svetoslav Dimitrov Todorov, Virginia Farias Alves, Igor Popov, Richard Weeks, Uelinton Manoel Pinto, Nikolay Petrov, Iskra Vitanova Ivanova, Michael L. Chikindas

Institutions: Universidade de São Paulo, Universidade Politécnica de Viana do Castelo, Centro de Investigação e Desenvolvimento em Sistemas Agroalimentares e Sustentabilidade, Universidade Federal de Goiás, Sirius University of Science and Technology, Don State Technical University, Rutgers, The State University of New Jersey, New Bulgarian University, Sofia University "St. Kliment Ohridski", Sechenov University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

Funders: Fundação de Amparo à Pesquisa do Estado de São Paulo, Ministry of Science and Higher Education of the Russian Federation

Awards: FoRC - Food Research Center, G795490636

OpenAlex ID: W4387764957

FWCI: 0.301

Cites: 188

Cited by: 13

Related to: 10