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Lachancea thermotolerans

Gobbi, M., Comitini, R, Domizio, R, Romani, C., Lencioni, L., Mannazzu, I., et al. (2013). Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation a strategy to enhance acidity and improve the overall quality of wine. Food Microbiology, 33, 271-281. http //dx.doi.Org/10.1016/j.fm.2012.10.004. [Pg.370]

See other pages where Lachancea thermotolerans is mentioned: [Pg.258] [Pg.258] [Pg.359] [Pg.359]

See also in sourсe #XX -- [ Pg.358 , Pg.369 ]