Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.
- DOI
- 10.2174/2212798410666190131103713
- Published
- 2020
- Container
- Recent patents on food, nutrition & agriculture
- Publisher
- Not recorded
- Open access
- unknown
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limited evidence Score 43/100 under policy 1.0.0. This is a metadata assessment, not a judgment of the paper's conclusions.
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Cite this work
BibTeX
@article{allodium:10.2174/2212798410666190131103713,
title = {Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.},
author = {Roudil L and Russo P and Berbegal C and Albertin W and Spano G and Capozzi V},
year = {2020},
journal = {Recent patents on food, nutrition \& agriculture},
doi = {10.2174/2212798410666190131103713},
url = {https://doi.org/10.2174/2212798410666190131103713}
}RIS
TY - JOUR TI - Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector. AU - Roudil L AU - Russo P AU - Berbegal C AU - Albertin W AU - Spano G AU - Capozzi V PY - 2020 JO - Recent patents on food, nutrition & agriculture DO - 10.2174/2212798410666190131103713 UR - https://doi.org/10.2174/2212798410666190131103713 ER -
APA
L, R., P, R., C, B., W, A., G, S., & V, C. (2020). Non-Saccharomyces Commercial Starter Cultures: Scientific Trends, Recent Patents and Innovation in the Wine Sector.. Recent patents on food, nutrition & agriculture. https://doi.org/10.2174/2212798410666190131103713
Source records
- pubmed · retrieved 2026-09-26T15:44:58.140Z