Instituto de Fermentaciones Industriales -ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2007

  1. Contribution of malolactic fermentation by Oenococcus oeni and lactobacillus plantarun to the changes in the nonantthocyanin polyphenolic composition of red wine

    Journal of Agricultural and Food Chemistry, Vol. 55, Núm. 13, pp. 5260-5266

2005

  1. Wine volatile and amino acid composition after malolactic fermentation: Effect of Oenococcus oeni and Lactobacillus plantarum starter cultures

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 22, pp. 8729-8735