Production of d-mannitol by heterofermentative lactic acid bacteria

By N. Weymarn, M. Hujanen, M. Leisola. 2002

112 citations recorded by the source corpus.

Subfields: Biomedical Engineering, Food Science, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/7e34be1315c2894a0008bc1dcb819799cfa0c00a

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. I. S. Pretorius
2. E. Bartowsky
3. P. Henschke
4. N. Jolly
5. F. Comitini
6. M. Ciani
7. M. Toit
8. G. Fleet

Citations in the corpus

• Yeast and bacterial modulation of wine aroma and flavour (2005, background): “A six-carbon sugar alcohol, or polyol, is the end product of fructose reduction (Pilone et al. 1991, Veiga-da-Cunha et al. 1993, von Weymarn et al. 2002, Wisselink et al. 2002).”