SERGI
MAICAS PRIETO
TITULAR DE UNIVERSIDAD
Instituto de Agroquímica y Tecnología de los Alimentos
Valencia, EspañaInstituto de Agroquímica y Tecnología de los Alimentos -ko ikertzaileekin lankidetzan egindako argitalpenak (7)
2003
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Transformation of Mucor miehei results in plasmid deletion and phenotypic instability
FEMS Microbiology Letters, Vol. 224, Núm. 1, pp. 101-106
2001
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The use of alternative technologies to develop malolactic fermentation in wine
Applied Microbiology and Biotechnology
2000
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Malolactic fermentation in wine with high densities of non-proliferating Oenococcus oeni
World Journal of Microbiology and Biotechnology, Vol. 16, Núm. 8-9, pp. 805-810
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The effects of freezing and freeze-drying of Oenococcus oeni upon induction of malolactic fermentation in red wine
International Journal of Food Science and Technology, Vol. 35, Núm. 1, pp. 75-79
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The ribosomal DNA of the Zygomycete Mucor miehei
Current Genetics, Vol. 37, Núm. 6, pp. 412-419
1999
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Improvement of volatile composition of wines by controlled addition of malolactic bacteria
Food Research International, Vol. 32, Núm. 7, pp. 491-496
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Production of Oenococcus oeni biomass to induce malolactic fermentation in wine by control of pH and substrate addition
Biotechnology Letters, Vol. 21, Núm. 4, pp. 349-353