Publikationen (7)
Publikationstyp
- Yeast protein extracts: an alternative fining agent for red wines (2015)
- European Food Research and Technology
Yeast protein - a base of alternative fining agents for red wines (2014)
Lochbühler B., Manteau S., Morge C., Caillet M.-M., Charpentier C., Großmann M., Rauhut D.Yeast protein extracts as an alternative to classical fining agents for red wines (2014)
Lochbühler B., Manteau S., Morge C., Caillet M.-M., Charpentier C., Großmann M., Rauhut D.- Yield and anthocyanin content in purple carrots with reduced nitrogen supply (2014)
- DGG-Proceedings
Yield and anthocyanin content in purple carrots with reduced nitrogen supply (2014)
Schmidt L., Zinkernagel J.Yield and quality of tomato fruits grown on two rootstocks resistant to corky root rot (2014)
Schmidt L., Hey M., Eckes U., Kahlen K.- You have full text access to this content An anthocyanin/polyphenolic-rich fruit juice reduces oxidative DNA damage and increases glutathione level in healthy probands (2006)
- Biotechnology Journal