Natural sweet wine production by repeated use of yeast cells immobilized on penicillium chrysogenum

MARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIORAFAEL PEINADO AMORES2026-01-292026-01-29201510.1016/j.lwt.2014.12.0292-s2.0-84961364199https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/26974Food ScienceNatural sweet wine production by repeated use of yeast cells immobilized on penicillium chrysogenumresearch article