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Selected non- Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae

Food Microbiology, 2011, Vol.28(5), pp.873-882 [Peer Reviewed Journal]

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Torulaspora delbrueckii in the brewing process: A new approach to enhance bioflavour and to reduce ethanol content

Food Microbiology, June 2016, Vol.56, pp.45-51 [Peer Reviewed Journal]

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Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine

Food Microbiology, April 2013, Vol.33(2), pp.271-281 [Peer Reviewed Journal]

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Yeast diversity during tapping and fermentation of palm wine from Cameroon

Food Microbiology, 2009, Vol.26(4), pp.415-420 [Peer Reviewed Journal]

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by this Author/Contributor:

  1. Ciani, M
  2. Comitini, Francesca
  3. Comitini, F
  4. Ciani, Maurizio
  5. Domizio, P

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