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Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability
by
Puntillo, Melisa
,
Gaggiotti, Mónica
,
Oteiza, Juan Martín
,
Binetti, Ana
,
Massera, Ariel
,
Vinderola, Gabriel
Published in
Frontiers in microbiology
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Simultaneous inoculation of Malbec musts with yeast and bacteria: effects on fermentation performance, sensory and sanitary attributes of wines
by
Massera, Ariel
,
Soria, Adriana
,
Catania, Carlos
,
Krieger, Sibylle
,
Combina, Mariana
Published in
Food technology and biotechnology
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Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
by
Massera, Ariel
,
Assof, Mariela
,
Sari, Santiago
,
Ciklic, Iván
,
Mercado, Laura
,
Jofré, Viviana
,
Combina, Mariana
Published in
Food science & technology
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Utjecaj simultane inokulacije kvascima i bakterijama na vrenje mošta sorte Malbec te na higijensku ispravnost i senzorska svojstva dobivenih vina
by
Massera, Ariel
,
Soria, Adriana
,
Catania, Carlos
,
Krieger, Sibylle
,
Combina, Mariana
Published in
Food Technology and Biotechnology
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Saccharomyces Cerevisiae
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Coinoculation
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Fermentation
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Food Science & Technology
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Inoculation Timing
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Malbec Wine
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Malolactic Fermentation
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Oenococcus Oeni
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Biotechnology & Applied Microbiology
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Inoculant
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Lactic Acid Bacteria
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Low Temperature
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Malolaktično Vrenje
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