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机译:葡萄酒热疗法和物理化学特性对红葡萄酒布雷丹酵母酵母酵母的培养性,活力和代谢活性的影响
Univ Zagreb Fac Food Technol &
Biotechnol Pierottijeva 6 Zagreb 10000 Croatia;
Univ Zagreb Fac Food Technol &
Biotechnol Pierottijeva 6 Zagreb 10000 Croatia;
Univ Zagreb Fac Food Technol &
Biotechnol Pierottijeva 6 Zagreb 10000 Croatia;
Univ Zagreb Fac Food Technol &
Biotechnol Pierottijeva 6 Zagreb 10000 Croatia;
Univ Split Univ Dept Marine Studies Ul Rudera Boskovica 37 Split 21000 Croatia;
Univ Zagreb Fac Food Technol &
Biotechnol Pierottijeva 6 Zagreb 10000 Croatia;
Univ Zagreb Fac Food Technol &
Biotechnol Pierottijeva 6 Zagreb 10000 Croatia;
Brettanomyces bruxellensis; thermosonication; viable but not culturable (VBNC) state; volatile phenols; red wine;
机译:葡萄酒热疗法和物理化学特性对红葡萄酒布雷丹酵母酵母酵母的培养性,活力和代谢活性的影响
机译:壳聚糖制备物在培养培养基和红葡萄酒中对布鲁氏杆菌的发酵作用
机译:壳聚糖制剂对培养基和红酒中生长的勃氏酵母菌的功效
机译:由于布雷塔酵母菌引起的感觉污渍的人工诊断。瓦尔波利切拉葡萄酒中的污染
机译:影响红酒中Dekkera bruxellensis的可培养性,生存能力和可过滤性的因素。
机译:不同酵母菌对酿酒酵母德勒酵母菌和耐高温乳杆菌发酵红火龙果酒理化和酿酒性能的影响
机译:葡萄酒热疗法和物理化学特性对红葡萄酒布雷丹酵母酵母酵母的培养性,活力和代谢活性的影响