VISINTIN, SIMONETTA
VISINTIN, SIMONETTA
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Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains
2014-01-01 Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun.
2015-01-01 Visintin, Simonetta; Alessandria, Valentina; Dolci, Paola; Cocolin, Luca
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation
2013-01-01 Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN
Selection of Starter Culture for Cocoa Beans Fermentation: Microbiological and Physiological Characterization of Yeast, Lactic Acid and Acetic Acid Bacterial strains
2013-01-01 S. Visintin; L. Cocolin
Titolo | Data di pubblicazione | Autore(i) | File |
---|---|---|---|
Improve quality of chocolate through developing a starter culture: characterization of yeast, LAB and AAB strains | 2014 | Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN | |
Microbial diversity of traditional cocoa fermentation in Ivory Coast and Cameroun. | 2015 | Visintin, Simonetta; Alessandria, Valentina; Dolci, Paola; Cocolin, Luca | |
Molecular identification and characterization of yeasts, LAB and AAB strains isolated from cocoa beans fermentation | 2013 | Simonetta VISINTIN; Valentina ALESSANDRIA; Paola DOLCI; Luca COCOLIN | |
Selection of Starter Culture for Cocoa Beans Fermentation: Microbiological and Physiological Characterization of Yeast, Lactic Acid and Acetic Acid Bacterial strains | 2013 | S. Visintin; L. Cocolin |