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

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dc.contributor.author CHIORU, Ana
dc.date.accessioned 2023-12-12T07:11:35Z
dc.date.available 2023-12-12T07:11:35Z
dc.date.issued 2023
dc.identifier.citation CHIORU, Ana. Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 22. ISBN 978‐9975‐64‐363‐4. en_US
dc.identifier.isbn 978‐9975‐64‐363‐4
dc.identifier.uri http://repository.utm.md/handle/5014/25287
dc.description.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 en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject wine yeast en_US
dc.subject residual products en_US
dc.subject uses en_US
dc.subject winemaking en_US
dc.subject drojdii de vin en_US
dc.subject produse reziduale en_US
dc.subject utilizare
dc.subject valorificarea calitățior
dc.title Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products en_US
dc.type Article en_US


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