Technological affinity index for interaction between lactic acid bacteria and Saccharomyces cerevisiae strains to modulate the fruity and floreal aroma of Catarratto wines.
Naselli V, Pirrone A, Viola E, Craparo V, Porrello A, Maggio A, Seminerio V, Rocca G, Notarbartolo G, Krieger-Weber S, Vagnoli P, Weidmann S, Guzzon R, Settanni L, Moschetti G, Francesca N, Alfonzo A.
Naselli V, et al. Among authors: krieger weber s.
Food Chem. 2024 Dec 1;460(Pt 3):140647. doi: 10.1016/j.foodchem.2024.140647. Epub 2024 Jul 27.
Food Chem. 2024.
PMID: 39121781