Higher alcohol and acetic acid production by apiculate wine yeasts
P. Romano(Brera Astronomical Observatory), R. Zironi(University of Udine), Giuseppe Comi(University of Udine), Giovanna Suzzi(University of Teramo)
Cited by 135
Related Papers
Impedance measurements to study the antimicrobial activity of essential oils from Lamiaceae and Compositae
|International Journal of Food Microbiology|2001|653
Antimicrobial Activity of the Essential Oils of Thymus vulgaris L. Measured Using a Bioimpedometric Method
|Journal of Food Protection|1999|354
Denaturing Gradient Gel Electrophoresis Analysis of the 16S rRNA Gene V1 Region To Monitor Dynamic Changes in the Bacterial Population during Fermentation of Italian Sausages
|Applied and Environmental Microbiology|2001|324
Culture-Dependent and -Independent Methods To Investigate the Microbial Ecology of Italian Fermented Sausages
|Applied and Environmental Microbiology|2005|235