Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol
Article in Molecules (July 2023)
The most recent citing publications are shown below. View all 17 publications that cite this research output on Dimensions.
Metagenomic analysis and antibacterial activity of kefir microorganisms
Article in Journal of Food Science (May 2023)
Survey of the yeast ecology of dehydrated grapes and strain selection for wine fermentation
Article in Food Research International (May 2023)