DOCSLIB.ORG
Explore
Sign Up
Log In
Upload
Search
Home
» Tags
» Candida zemplinina
Candida zemplinina
Deep Microbial Community Profiling Along the Fermentation Process of Pulque, a Major Biocultural Resource of Mexico
WINE YEAST: the CHALLENGE of LOW TEMPERATURE Zoel Salvadó Belart Dipòsit Legal: T.1304-2013
Microbial and Chemical Analysis of Non-Saccharomyces Yeasts from Chambourcin Hybrid Grapes for Potential Use in Winemaking
View Preprint
The Genetics of Non-Conventional Wine Yeasts: Current Knowledge and Future Challenges
Etiology and Management of Grape Sour Rot
The Impacts of Lachancea Thermotolerans Yeast Strains on Winemaking
Chun Tang Feng MS Thes˝Is
Thematic Area: Conservation of Fungi Moderator: Dr
Vinification Without Saccharomyces: Interacting Osmotolerant And
The Role of Yeasts As Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: a Review
The Genetics of Non-Conventional Wine Yeasts
Evidence for Loss and Reacquisition of Alcoholic Fermentation in A
Advances in the Study of Candida Stellata
Use of Nonconventional Yeasts for Modulating Wine Acidity
Investigation of Yeasts and Yeast-Like Fungi Associated with Australian Wine Grapes Using Cultural and Molecular Methods by Ai Lin
Safety Demonstration of Microbial Food Cultures (MFC) in Fermented Food Products VIEW the UPCOMING IDF EVENTS AT
Downloaded May 5, 2017) Using Phmmer, a Member of the HMMER3 Software Suite 535 (Eddy, 2009) Using Acceleration Parameters --F1 1E-5 --F2 1E-7 --F3 1E-10
Top View
Food Fermentations: Microorganisms with Technological Beneficial
Food Fermentations: Microorganisms with Technological Beneficial Use International Journal of Food Microbiology
Stepwise Functional Evolution in a Fungal Sugar Transporter Family Carla Gonçalvesa, Marco A
An Evolutionary and Biochemical Characterization of a Self-Splicing Group II
Food Fermentations: Microorganisms with Technological Beneficial