Search Results - "Palop, M.Ll"

Analysis of lactic acid bacteria populations during spontaneous malolactic fermentation of Tempranillo wines at five wineries during two consecutive vintages by Ruiz, P., Izquierdo, P.M., Seseña, S., Palop, M.Ll

“…The ecology and the population dynamics of lactic acid bacteria during malolactic fermentation of Tempranillo wine made at five wineries in Castilla-La Mancha…”
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ecological study of lactic acid bacteria from Almagro eggplant fermentation brines by Seseña, S, Palop, M.Ll

“…Identification of the predominant lactic acid bacteria (LAB) involved in spontaneous fermentations of Almagro eggplants, and evaluation of the biodiversity by…”
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Reduction in the biogenic amine content of raw milk Manchego cheese by using biogenic-amine-degrading lactic acid bacteria by Ramos, I.M., Rodríguez-Sánchez, S., Palop, M.Ll, Poveda, J.M.

“…The consumption of artisan cheeses, made with raw milk, is a widespread practice in southern European countries. These cheeses are highly appreciated for their…”
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