Adsorption of anthocyanins by yeast cell walls during the fermentation of red wines

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Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
14:53

Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol

Published on: October 24, 2016

A Morata1, M C Gómez-Cordovés, J Suberviola

  • 1Departmento Tecnología de Alimentos, Escuela Técnica Superior de Ingenieros Agrónomos, Universidad Politécnica de Madrid, Spain. amorata@ai.etsia.upm.es

Journal of Agricultural and Food Chemistry
|June 26, 2003
PubMed

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