13,700
edits
Changes
→Lachancea thermotolerans
- Bochman et al. (2018) paper: https://www.sciencedirect.com/science/article/pii/S0740002017302952
- Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co-fermentation: A strategy to enhance acidity and improve the overall quality of wine: https://www.academia.edu/20392016/Lachancea_thermotolerans_and_Saccharomyces_cerevisiae_in_simultaneous_and_sequential_co_fermentation_A_strategy_to_enhance_acidity_and_improve_the_overall_quality_of_wine?email_work_card=title
- https://www.mdpi.com/2306-5710/9/1/20
====''Lachancea fermentati''====