Listar Artículos OHM por Materia/Asignatura "Microbiología alimentaria"
Mostrando ítems 1-3 de 3
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l-(−)-Malic Acid Production bySaccharomycesspp. during the Alcoholic Fermentation of Wine (1)
Yeramian Hakim, Nadine
; Chaya, C.; Suárez Lepe, J. A.
(2007-01, American Chemical Society)Artículo -
New malic acid producer strains of Saccharomyces cerevisiae for preserving wine acidity during alcoholic fermentation
Vion, Charlotte; Muro, Maïtena; Bernard, Margaux; Richard, Bruce; Valentine, Fautre; Yeramian Hakim, Nadine; Masneuf-Pomarède, Isabelle; Tempère, Sophie; Marullo, Philippe
(2023-06, Elsevier)Artículo -
Targeted 1−H-NMR wine analyses revealed specific metabolomic signatures of yeast populations belonging to the Saccharomyces genus
Vion, Charlotte; Le Mao, Ines; Yeramian Hakim, Nadine; Muro, Maïtena; Bernard, Margaux; Da Costa, Grégory; Richard, Tristan; Marullo, Philippe
(2024-06, Elsevier)Artículo