검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Kefir yeast technology: Scale-up in SCP production using milk whey Koutinas AA, Athanasiadis I, Bekatorou A, Iconomopoulou M, Blekas G Biotechnology and Bioengineering, 89(7), 788, 2005 |
| 2 |
Grape and apple wines volatile fermentation products and possible relation to spoilage Polychroniadou E, Kanellaki M, Iconomopoulou M, Koutinas AA, Marchant R, Banat IM Bioresource Technology, 87(3), 337, 2003 |
| 3 |
Effect of yeast cell immobilization and temperature on glycerol content in alcoholic fermentation with respect to wine making Balli D, Flari V, Sakellaraki E, Schoina V, Iconomopoulou M, Kanellaki M Process Biochemistry, 39(4), 499, 2003 |
| 4 |
Low temperature and ambient temperature wine making using freeze dried immobilized cells on gluten pellets Iconomopoulou M, Psarianos K, Kanellaki M, Koutinas AA Process Biochemistry, 37(7), 707, 2002 |