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Yeast Multi-Enzymatic Systems for Improving Colour Extraction, Technological Parameters and Antioxidant Activity of Wine.
Food Technol Biotechnol. 2022 Dec;60(4):556-570. doi: 10.17113/ftb.60.04.22.7777.
Food Technol Biotechnol. 2022.
PMID: 36816877
Free PMC article.
Different approaches to supplement polysaccharide-degrading enzymes in vinification: Effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines.
Longhi SJ, Martín MC, Fontana A, de Ambrosini VIM.
Longhi SJ, et al. Among authors: martin mc.
Food Res Int. 2022 Jul;157:111447. doi: 10.1016/j.foodres.2022.111447. Epub 2022 Jun 1.
Food Res Int. 2022.
PMID: 35761687
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Characterization of pectinase activity for enology from yeasts occurring in Argentine Bonarda grape.
Merín MG, Martín MC, Rantsiou K, Cocolin L, de Ambrosini VI.
Merín MG, et al. Among authors: martin mc.
Braz J Microbiol. 2015 Jul 1;46(3):815-23. doi: 10.1590/S1517-838246320140160. eCollection 2015 Jul-Sep.
Braz J Microbiol. 2015.
PMID: 26413065
Free PMC article.
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