Yeast-Based-Product Specialist
Effect of Saccharomyces cerevisiae CNCM I-1077 supplementation on performance and rumen microbiota of dairy calves
Engineering of 2,3-Butanediol Dehydrogenase To Reduce Acetoin Formation by Glycerol-Overproducing, Low-Alcohol <italic toggle
Global Contacts | Lallemand Baking
Artigo publicado na revista Australian Journal of Grape and Wine Research Janeiro 2017 Use of starter cultures of Lactobacillus
Yeast-Based-Product Specialist
The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging - ScienceDirect
Effect of sequential inoculation \(Torulaspora delbrueckii/Saccharomyces cerevisiae\) in the first fermentation on the foam prop
Ric Mercuri - - - Lallemand Bio-Ingredients | LinkedIn
Sil-All - Forage - Silage Inoculants by Lallemand Animal ...
Levadura Fresca - primo
Effect of sequential inoculation (Torulaspora delbrueckii/Saccharomyces cerevisiae) in the first fermentation on the foaming pro
Lallemand Bio SL - Directorio de empresas - 3tres3, la página del Cerdo
Generation of intra‐ and interspecific Saccharomyces hybrids with improved oenological and aromatic properties - Pérez - - Microbial Biotechnology - Wiley Online Library
PDF) Comparison of selenium bioavailability in milk and serum in dairy cows fed different sources of organic selenium
Yeast-Based-Product Specialist
Study of the effectiveness of a strain of Saccharomyces cerevisiae selected for the production of wines with higher acidity and
The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging - ScienceDirect
lallemand european yeast info sheet
Bill Nankervis - Executive Vice President & Chief Operating Officer - Lallemand | LinkedIn
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles
The diverse effects of yeast on the aroma of non-sulfite added white wines throughout aging - ScienceDirect
Bill Nankervis - Executive Vice President & Chief Operating Officer - Lallemand | LinkedIn
