The controversial relationship between chitosan and the microorganisms involved in the production of fermented beverages

Autor:	Guzzon, R., Nardin, T., Larcher, R.
Rok vydání:	2022
Předmět:	Chitosan Malolactic fermentation Lactic bacteria Brettanomyces General Chemistry Alcoholic fermentation Settore CHIM/10 - CHIMICA DEGLI ALIMENTI Biochemistry Yeast Industrial and Manufacturing Engineering Food Science Biotechnology
Zdroj:	European Food Research and Technology. 248:751-765
ISSN:	1438-2385 1438-2377
DOI:	10.1007/s00217-021-03919-3
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bdacd488cc9382e73aae9183f6bb18c https://doi.org/10.1007/s00217-021-03919-3 Zobrazit plný text záznamu Full text from SpringerLink