Using Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of mead

JAIME MORENO GARCÍAJUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZJOSE PEINADO PEINADO2026-01-292026-01-29201910.1007/s00217-019-03384-z2-s2.0-85074562364https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31007BiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringBiochemistryBiotechnologyChemistry (all)Food ScienceIndustrial and Manufacturing EngineeringUsing Torulaspora delbrueckii, Saccharomyces cerevisiae and Saccharomyces bayanus wine yeasts as starter cultures for fermentation and quality improvement of meadresearch article