검색결과 : 6건
| No. | Article |
|---|---|
| 1 |
The complexity of wine: clarifying the role of microorganisms Tempere S, Marchal A, Barbe JC, Bely M, Masneuf-Pomarede I, Marullo P, Albertin W Applied Microbiology and Biotechnology, 102(9), 3995, 2018 |
| 2 |
New oenological practice to promote non-Saccharomyces species of interest: saturating grape juice with carbon dioxide Chasseriaud L, Coulon J, Marullo P, Albertin W, Bely M Applied Microbiology and Biotechnology, 102(8), 3779, 2018 |
| 3 |
Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties Theron LW, Bely M, Divol B Applied Microbiology and Biotechnology, 102(12), 5173, 2018 |
| 4 |
Autochthonous starter cultures and indigenous grape variety for regional wine production Garofalo C, El Khoury M, Lucas P, Bely M, Russo P, Spano G, Capozzi V Journal of Applied Microbiology, 118(6), 1395, 2015 |
| 5 |
An innovative tool reveals interaction mechanisms among yeast populations under oenological conditions Renault PE, Albertin W, Bely M Applied Microbiology and Biotechnology, 97(9), 4105, 2013 |
| 6 |
Influence of assimilable nitrogen on volatile acidity production by Saccharomyces cerevisiae during high sugar fermentation Bely M, Rinaldi A, Dubourdieu D Journal of Bioscience and Bioengineering, 96(6), 507, 2003 |