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doi.org/10.1016/j.foodres.2020.109352
Current and future strategies for wine yeast lees valorization
Alberto De Iseppi
9
,
Giovanna Lomolino
17
,
...,
Andrea Curioni
28
View all 4 authors
Food Research International
8.00
Volume: 137, Pages: 109352 - 109352
Published
: May 27, 2020
101
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Paper Fields
Business
Biotechnology
Terroir
Pulp and paper industry
Biology
Viticulture
Engineering
Biochemical engineering
Ecology
Winery
Winemaking
Saccharomyces cerevisiae
Yeast
Yeast in winemaking
Sustainability
Lees
Food science
Pomace
Environmental science
Genetics
Waste management
Wine
Oenology
Paper Details
Title
Current and future strategies for wine yeast lees valorization
DOI
doi.org/10.1016/j.foodres.2020.109352
Published Date
May 27, 2020
Journal
Food Research International
Volume
137
Pages
109352 - 109352
Notes
History
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