Taxonomic and Ecological Diversity of Food and Beverage Yeasts

By P. Romano, A. Capece, L. Jespersen. 2006

105 citations recorded by the source corpus.

Subfields: Food Science

View Paper: https://www.semanticscholar.org/paper/1bce1a8e210b8c8052c56d8e51d3da2d885a715b

How researchers see this paper

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In Food Science

1. A. Morata
2. J. Suárez-Lepe

Citations in the corpus

• Applications of Metschnikowia pulcherrima in Wine Biotechnology (2019, background): “Its high proteolytic activity makes it a very interesting fermentation partner for Sc, since the amino acids released (including those from autolysis) can serve as a source of nutrients for Sc [36].”