Athanasios Mallouchos
0000-0003-1503-1064
Agricultural University of Athens
24 papers found
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Evolution of Volatile Byproducts during Wine Fermentations Using Immobilized Cells on Grape Skins
Wine fermentations by immobilized and free cells at different temperatures. Effect of immobilization and temperature on volatile by-products
Low-temperature brewing using yeast immobilized on dried figs
Investigation of Volatiles Evolution during the Alcoholic Fermentation of Grape Must Using Free and Immobilized Cells with the Help of Solid Phase Microextraction (SPME) Headspace Sampling
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