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Results:
1-8
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Results: 8
Authors:
Maicas, S
Citation: S. Maicas, The use of alternative technologies to develop malolactic fermentation in wine, APPL MICR B, 56(1-2), 2001, pp. 35-39
Authors:
Maicas, S
Pardo, I
Ferrer, S
Citation: S. Maicas et al., The potential of positively-charged cellulose sponge for malolactic fermentation of wine, using Oenococcus oeni, ENZYME MICR, 28(4-5), 2001, pp. 415-419
Authors:
Maicas, S
Natividad, A
Ferrer, S
Pardo, I
Citation: S. Maicas et al., Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni, WORLD J MIC, 16(8-9), 2000, pp. 805-810
Authors:
Maicas, S
Pardo, I
Ferrer, S
Citation: S. Maicas et al., The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine, INT J FOOD, 35(1), 2000, pp. 75-79
Authors:
Maicas, S
Adam, AC
Polaina, J
Citation: S. Maicas et al., The ribosomal DNA of the Zygomycete Mucor miehei, CURR GENET, 37(6), 2000, pp. 412-419
Authors:
Maicas, S
Gil, JV
Pardo, I
Ferrer, S
Citation: S. Maicas et al., Improvement of volatile composition of wines by controlled addition of malolactic bacteria, FOOD RES IN, 32(7), 1999, pp. 491-496
Authors:
Maicas, S
Pardo, I
Ferrer, S
Citation: S. Maicas et al., Continuous malolactic fermentation in red wine using free Oenococcus oeni, WORLD J MIC, 15(6), 1999, pp. 737-739
Authors:
Maicas, S
Gonzalez-Cabo, P
Ferrer, S
Pardo, I
Citation: S. Maicas et al., Production of Oenococcus oeni biomass to induce malolactic fermentation inwine by control of pH and substrate addition, BIOTECH LET, 21(4), 1999, pp. 349-353
Risultati:
1-8
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