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Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine
Title Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine Author Ženišová K. Co-authors Cabicarová T. Sidari R. Kolek Emil Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV ORCID Szemeš T. Kuchta T. Source document Journal of Food and Nutrition Research. Vol. 60 (2021), p. 87–91 Language eng - English Document kind rozpis článkov z periodík (rbx) Citations ENGLEZOS, V. - JOLLY, N.P. - DI GIANVITO, P. - RANTSIOU, K. - COCOLIN, L. Microbial interactions in winemaking: Ecological aspects and effect on wine quality. In TRENDS IN FOOD SCIENCE & TECHNOLOGY. ISSN 0924-2244, SEP 2022, vol. 127, p. 99-113. Category ADDA - Scientific papers in domestic journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2021 Registered in WOS Registered in SCOPUS Registered in CCC article
File name Access Size Downloaded Type License Effects of co-fermentation with Lachancea thermotolerans or Metschnikowia pulcherrima on concentration of aroma compounds in Pinot Blanc wine.pdf available 236 KB 0 Publisher's version rok CC IF IF Q (best) JCR Av Jour IF Perc SJR SJR Q (best) CiteScore A rok vydania rok metriky IF IF Q (best) SJR SJR Q (best) 2021 2020 1.333 Q4 0.312 Q3
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