In this paper we presented a study on differences in amino acid composition of 14 musts/wines fermented with local or commercial starter yeasts, comparing all to the spontaneous fermentations of musts. The paper was presented as a plenary lecture on Scientific meeting on mycology in Serbia.
B.04 Guest lecture
COBISS.SI-ID: 3628408The invited lecture focused on proteomic and physiological methodological approach in studying factors that cause oxidative changes in the cell and usefulness of antioxidants which decrease the processes in the cell.
B.04 Guest lecture
COBISS.SI-ID: 3607672