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Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries.
Carboni, Gavino; Fancello, Francesco; Zara, Giacomo; Zara, Severino; Ruiu, Luca; Marova, Ivana; Pinna, Giovanni; Budroni, Marilena; Mannazzu, Ilaria.
Afiliação
  • Carboni G; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
  • Fancello F; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
  • Zara G; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
  • Zara S; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
  • Ruiu L; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
  • Marova I; Faculty of Chemistry, Brno University of Technology, Purkynova 464/118, Královo Pole, 61200, Brno, Czech Republic.
  • Pinna G; Tenute Sella & Mosca, Località I Piani, Alghero, Italy.
  • Budroni M; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy.
  • Mannazzu I; Department of Agriculture, University of Sassari, Viale Italia 39, 07100 Sassari, Italy. Electronic address: imannazzu@uniss.it.
Int J Food Microbiol ; 335: 108883, 2020 Dec 16.
Article em En | MEDLINE | ID: mdl-32956955
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Fatores Matadores de Levedura Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Fatores Matadores de Levedura Tipo de estudo: Prognostic_studies Idioma: En Ano de publicação: 2020 Tipo de documento: Article