Ángel Benito, Fernando Calderón, and Santiago Benito. “Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology.” In Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban, 387–418. Woodhead Publishing, 2019.
Cross-category evidence that strain, inoculation sequence, population ratio, and environment—not species name alone—shape fermentation behavior.
Ángel Benito, Fernando Calderón, and Santiago Benito, “Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology,” in Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban (Woodhead Publishing, 2019), 391–410.
Ángel Benito, Fernando Calderón, and Santiago Benito, “Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology,” in Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban (Woodhead Publishing, 2019), 391–410.
410
391
Ángel Benito et al., “Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology,” 391–410.
Schizosaccharomyces pombe and Lachancea thermotolerans: Joint Use as an Alternative to the Traditional Fermentations by Saccharomyces cerevisiae and Oenococcus oeni in Oenology
Fresh full-copy review: chapter authors and printed locators match the supplied volume; PDF sheets are printed pages +25. Reference covers printed 391–410; use individual linked Excerpts for narrower passages and current critical qualifications. Same published work as SRC-259, not independent corroboration.
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