Co-immobilization of selected yeast and bacteria for controlled flavour development in an alcoholic cider beverage
- 31 December 1996
- journal article
- Published by Elsevier in Process Biochemistry
- Vol. 31 (2) , 111-117
- https://doi.org/10.1016/0032-9592(94)00021-2
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
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- Some roles of malic acid in the malolactic fermentation in wine makingFEMS Microbiology Reviews, 1991
- Practical Implications of Malolactic Fermentation: A ReviewAmerican Journal of Enology and Viticulture, 1985
- The Ecology and Classification of Strains of Lactobacillus collinoides nov. spec.: A Bacterium Commonly Found in Fermenting Apple JuiceJournal of Applied Bacteriology, 1972