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Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products

Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products

CHIORU, Ana
URI: http://repository.utm.md/handle/5014/25287
Date: 2023

Abstract:

The targeted research refers to the possibility of capitalizing the residual yeasts obtained in winemaking with the aim of capitalizing on the physico -chemical qualities of their in the formulation of new products, both feeding and non-feeding

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Attribution-NonCommercial-NoDerivs 3.0 United States Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivs 3.0 United States

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