Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products

dc.contributor.author	CHIORU, Ana
dc.date.accessioned	2023-12-12T07:11:35Z
dc.date.available	2023-12-12T07:11:35Z
dc.date.issued	2023
dc.identifier.citation	CHIORU, Ana. Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products. In: Smart Life Sciences and Technology for Sustainable Development: The 13th CASEE Conference, June 28‐30, 2023: Book of abstracts. Chişinău: Tehnica‐UTM, 2023, p. 22. ISBN 978‐9975‐64‐363‐4.	en_US
dc.identifier.isbn	978‐9975‐64‐363‐4
dc.identifier.uri	http://repository.utm.md/handle/5014/25287
dc.description.abstract	The targeted research refers to the possibility of capitalizing the residual yeasts obtained in winemaking with the aim of capitalizing on the physico -chemical qualities of their in the formulation of new products, both feeding and non-feeding	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	wine yeast	en_US
dc.subject	residual products	en_US
dc.subject	uses	en_US
dc.subject	winemaking	en_US
dc.subject	drojdii de vin	en_US
dc.subject	produse reziduale	en_US
dc.subject	utilizare
dc.subject	valorificarea calitățior
dc.title	Strategies for intelligent utilization of residual yeasts from winemaking to obtain new products	en_US
dc.type	Article	en_US