Litcius/Paper detail

Contribution of Pichia manshurica strains to aroma profile of organic wines

Giorgia Perpetuini, Fabrizia Tittarelli, Noemi Battistelli, Giovanna Suzzi, Rosanna Tofalo

2020European Food Research and Technology35 citationsDOI

Topics & Concepts

WineAromaYeastAroma of wineFood scienceFood spoilagePrimer (cosmetics)Chemistry16S ribosomal RNABiologyChromatographyBacteriaOrganic chemistryGeneBiochemistryGeneticsFermentation and Sensory AnalysisBiochemical and biochemical processesHorticultural and Viticultural Research
Contribution of Pichia manshurica strains to aroma profile of organic wines | Litcius