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 Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer 1 January 2011 TWISTAROMA and the aromas of hops in beer 25 August 2014 New scientific article for TWISTAROMA 19 July 2012
Effects of the processing steps on the polyphenolic content and the antioxidant activity of beer 1 January 2011
