Control biológico de la acidez en mostos de zonas cálidas. I. Selección de levaduras productoras de ácido málico y ácido láctico
José Antonio Suárez(Universidad Metropolitana de Educación, Ciencia y Tecnología), Fernando Calderón, Nadine Yéramian(Universidad de Burgos), B. Colomo
Dialnet (Universidad de la Rioja)
January 1, 2001
Cited by 0
Related Papers
Ubiquitous expression of human SCA2 gene under the regulation of the SCA2 self promoter cause specific Purkinje cell degeneration in transgenic mice
|Neuroscience Letters|2005|52
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
|Food Microbiology|2022|35
<scp>l</scp>-(−)-Malic Acid Production by <i>Saccharomyces</i> spp. during the Alcoholic Fermentation of Wine (1)
|Journal of Agricultural and Food Chemistry|2007|34
Snakebite-Associated Infections: A Systematic Review and Meta-Analysis
|American Journal of Tropical Medicine and Hygiene|2024|25