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Showing 1 - 20 results of 592 for search '(( decrease on decrease wine processing ) OR ( decrease strain decrease rate decrease ))*', query time: 0.89s Refine Results
1
Published 2005
“...The level of acetic acid, the main component of volatile acidity, is critical for wine quality. Its...”
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2
Published 2021
“... area, regardless of the degree of strain, while mast cells activity was not affected by the treatment...”
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Article
6
Published 2022
“... membrane processing and fractionated condensation was addressed for two different case studies – i) Sardine...”
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10
Published 2013
“... K and a strain rate range of 0.01~10 s-1 on Gleeble 1500. It was found that DRX softening is more...”
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Article
13
Published 2010
“.... Saccharomyces cerevisiae UE-ME3 exposed in stationary phase to 50 and 100 mM isoproturon exhibit growth rates...”
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15
Published 2023
Subjects: “...stress-strain; austenite; strain-induced martensite...”
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Article
16
Published 2017
Subjects: “...Strain rate...”
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Master thesis
18
Published 1993
“...The use of flocculant cells of the yeast strain SchizosaFcharomyces pombe for the deacidification...”
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Article
19
Published 2005
“... fermentation of lactose using strain NCYC869-A3/T1, a recombinant Saccharomyces cerevisiae flocculent strain...”
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Article
20
Published 2015
“... problematic consequences regarding HSI is the recurrence rate and its non-decrease over the past decades...”
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Master thesis
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