Lund University-ko ikertzaileekin lankidetzan egindako argitalpenak (2)

2017

  1. Kazachstania gamospora and Wickerhamomyces subpelliculosus: Two alternative baker's yeasts in the modern bakery

    International Journal of Food Microbiology, Vol. 250, pp. 45-58

2015

  1. Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla

    Journal of Industrial Microbiology and Biotechnology, Vol. 42, Núm. 7, pp. 997-1010