| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6392666 | Food Control | 2014 | 5 Pages |
Abstract
The findings of this work have an applicative value for the potentiality of using S. cerevisiae W13 as functional starter for the production of wines with improved qualitative and food safety characteristics.
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Leonardo Petruzzi, Antonio Bevilacqua, Antonietta Baiano, Luciano Beneduce, Maria Rosaria Corbo, Milena Sinigaglia,