Exploring and exploiting the biodiversity of oenological yeasts: how to optimize the organoleptic quality of wines? Post author:Damien STEYER Post published:26 September 2018 Post category:Scientific publication A 2015 article for which we collaborated with INRA and Lallemand. Explorer et exploiter la biodiversité des levures œnologiques : comment optimiser la qualité organoleptique des vins You Might Also Like Article from the Revue des oenologues N°150 January 2014 27 January 2014 Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer 1 January 2011 New scientific publication for TWISTAROMA 4 April 2022
Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer 1 January 2011
