Physical technologies for selective extraction of oenological ingredients from Saccharomyces cerevisiae: Mechanisms, targets, and process performance
Fuente:
Trends in Food Science & Technology
Publication date: August 2026Source: Trends in Food Science & Technology, Volume 174Author(s): Alejandro Berzosa, Javier Marín-Sánchez, Juan Manuel Martínez, Ignacio Álvarez, Cristina Sánchez-Gimeno, Javier Raso