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M.C. Lerena
M.C. Lerena
National Scientific and Technical Research Council
Food science
Chemistry
Chromatography
Hydrostatic equilibrium
Pasteurization
3
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14
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Caracterización de los reservorios y la biodiversidad de levaduras Saccharomyces cerevisiae en un viñedo comercial durante un ciclo fenológico completo de la vid
2021
Magalí Lucía Rosa González
Selva Valeria Chimeno
Maria Elena Sturm
M.C. Lerena
Ariel Fernando Massera
Mariana Combina
Laura Analia Mercado
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Reduction of Zygosaccharomyces rouxii Population in Concentrated Grape Juices by Thermal Pasteurization and Hydrostatic High Pressure Processing
2019
Food and Bioprocess Technology
M.C. Rojo
M. Cristiani
Natalia Szerman
M. L. Gonzalez
M.C. Lerena
L. Mercado
M. Combina
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Inoculation strategies to improve persistence and implantation of commercial S. cerevisiae strains in red wines produced with prefermentative cold soak
2018
Lwt - Food Science and Technology
Y.P. Maturano
M.C. Lerena
M.V. Mestre
L.F. Casassa
M.E. Toro
Fabio Vazquez
L. Mercado
M. Combina
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Citations (4)
1