Evaluation of cryotolerant yeasts for the elaboration of a fermented pear beverage in Patagonia: Physicochemical and sensory attributes.
| Autor: | González Flores, Melisa1,2 (AUTHOR), Origone, Andrea Cecilia1,2 (AUTHOR), Bajda, Leonardo1 (AUTHOR), Rodríguez, María Eugenia1,3 (AUTHOR), Lopes, Christian Ariel1,2 (AUTHOR) clopes@conicet.gov.ar |
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| Zdroj: | International Journal of Food Microbiology. May2021, Vol. 345, pN.PAG-N.PAG. 1p. |
| Databáze: | Academic Search Ultimate |
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