Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification

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dc.contributor.authorMatthews, A.
dc.contributor.authorGrimaldi, A.
dc.contributor.authorWalker, M.
dc.contributor.authorBartowsky, E.
dc.contributor.authorGrbin, P.
dc.contributor.authorJiranek, V.
dc.date.issued2004
dc.identifier.citationApplied and Environmental Microbiology, 2004; 70(10):5715-5731
dc.identifier.doi10.1128/AEM.70.10.5715-5731.2004
dc.identifier.issn0099-2240
dc.identifier.issn1098-5336
dc.identifier.orcidWalker, M. [0000-0002-6934-3787]
dc.identifier.orcidGrbin, P. [0000-0002-7997-6131]
dc.identifier.orcidJiranek, V. [0000-0002-9775-8963]
dc.identifier.urihttp://hdl.handle.net/2440/40822
dc.language.isoen
dc.publisherAmer Soc Microbiology
dc.source.urihttps://doi.org/10.1128/aem.70.10.5715-5731.2004
dc.subjectLeuconostoc
dc.subjectPediococcus
dc.subjectLactobacillus
dc.subjectLactic Acid
dc.subjectFood Microbiology
dc.subjectFermentation
dc.subjectFood Technology
dc.subjectWine
dc.titleLactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification
dc.typeJournal article
pubs.publication-statusPublished

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