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Page 1
Contribution of Non-Saccharomyces Yeasts to Wine Freshness. A Review.
Morata A, Escott C, Bañuelos MA, Loira I, Fresno JMD, González C, Suárez-Lepe JA. Morata A, et al. Among authors: suarez lepe ja. Biomolecules. 2019 Dec 25;10(1):34. doi: 10.3390/biom10010034. Biomolecules. 2019. PMID: 31881724 Free PMC article. Review.
Use of fumaric acid to control pH and inhibit malolactic fermentation in wines.
Morata A, Bañuelos MA, López C, Song C, Vejarano R, Loira I, Palomero F, Suarez Lepe JA. Morata A, et al. Among authors: suarez lepe ja. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020 Feb;37(2):228-238. doi: 10.1080/19440049.2019.1684574. Epub 2019 Nov 7. Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2020. PMID: 31697220
Yeast influence on the formation of stable pigments in red winemaking.
Morata A, Loira I, Heras JM, Callejo MJ, Tesfaye W, González C, Suárez-Lepe JA. Morata A, et al. Among authors: suarez lepe ja. Food Chem. 2016 Apr 15;197(Pt A):686-91. doi: 10.1016/j.foodchem.2015.11.026. Epub 2015 Nov 10. Food Chem. 2016. PMID: 26617004
17 results