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33篇 您的检索式：作者名="COMITINI F"

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	题名	作者	年代	出处	被引量
1	Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking显示文摘	Ciani M Comitini F	2011	Annals of Microbiology2011，61，1：	1
2	Non-saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking显示文摘	CIANI M COMITINI F	2011	Annals of Microbiology2011，61，1：	1
3	Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic intemctions显示文摘	Gobbi M Comitini F Domizio P	2010	Journal of Biotechnology2010，150，1：	1
4	Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking 显示文摘	Ciani M Comitini F	2011	Annals of Microbiology2011，61，1：	1
5	Controlled mixed culture fermentation: a new perspective on the use of non- Saccharomyces yeasts in winemaking显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS Yeast Research2010，10，2：	1
6	Selected Non-saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae显示文摘	COMITINI F GOBBt M DOMIZIO P	2011	Food Microbiology2011，28，5：	1
7	Selected non- Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae显示文摘	Comitini F Gobbi M Domizio P	2011	Food Microbiology2011，28，5：	1
8	Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations 显示文摘	CIANI M BECO L COMITINI F	2006	Int J Food Microbiol2006，108，2：	1
9	Potential spoilage Non-saccharomyces yeasts in mixed cultures with Saccharomyces cerevisiae显示文摘	DOMIZIO P ROMANI C COMITINI F	2011	Annals of Microbiology2011，61，1：	1
10	Non-saccharomyces yeasts in controlled mixed culture fermentation in winenmking: the role of metabolic interactions显示文摘	GOBBI M COMITINI F DOMIZIO P	2010	Journal of Biotechnology2010，，150：	1
11	Fermentation behaviour and metabolic interactions ofmultistarter wine yeast fermentations 显示文摘	Ciani M Beco L Comitini F	2006	International Journal of Food Microbiology2006，108，2：	1
12	Yeast diversity during tapping and fermentation of palm wine from Cameroon显示文摘	STRINGINI M COMITINI F TACCARI M	2009	Food Miero- biol2009，26，4：	1
13	Lachancea thermotolerans and Saccharomyces cerevisiae in simultaneous and sequential co- fermentation: a strategy to enhance acidity and improve the overall qualityof wine显示文摘	GOBBI M COMITINI F DOMIZIO P	2013	Food Microbiology2013，33，2：	1
14	Selected non- Saccharomyces wine yeasts in controlled multi starter fermentations with Saccharomyces cerevisiae显示文摘	COMITINI F GOBBI M DOMIZIO P	2011	Food Microbiology2011，28，5：	1
15	Controlled mixed culture fer- mentation: a new perspective on the use of non - Saccharomyces yeasts in winemaking显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS yeast research2010，10，2：	1
16	Non-Saccharomyces yeasts in controlled mixed culture fermentation in winemaking: the role of metabolic interactions显示文摘	Gobbi M Comitini F Domizio P	2010	Journal of Biotechnology2010，150，1：	1
17	Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking显示文摘	Ciani M Comitini F	2011	Annals of Microbiology2011，61，1：	1
18	Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking显示文摘	Ciani M Comitini F	2011	Annals of Microbiology2011，61，1：	1
19	Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking 显示文摘	Ciani M Comitini F Mannazzu I	2010	FEMS Yeast Research2010，10，2：	1
20	Selected non-Saccharomyces wine yeasts in controlled multistarter fermentations with Saccharomyces cerevisiae显示文摘	Comitini F Gobbi M Domizio P	2011	Food Microbiology2011，28，5：	1

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