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Lista publicaţiilor: Taran Nicolae Gheorghe - 5

2014 - 5

Microbiological aspects of wines obtained by dealcoholization process
Taran Nicolae Gheorghe, Stoleicova (Vasiucovici) Svetlana Semion
Practical Scientific Institute of Horticulture and Food Technology
Microbial Biotechnology
Ediția 2. 2014. Chișinău, Republica Moldova. Institutul de Microbiologie şi Biotehnologie. 185-185.
Disponibil online 27 May, 2019
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Isolation and obtain of pure yeast strains from the Puhoi vineyard for production of dry red wines
Taran Nicolae Gheorghe, Soldatenco (Grigorean) Olga Vladimir
Practical Scientific Institute of Horticulture and Food Technology
Microbial Biotechnology
Ediția 2. 2014. Chișinău, Republica Moldova. Institutul de Microbiologie şi Biotehnologie. 184-184.
Disponibil online 27 May, 2019
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Improving content of phenolic substances in red sparkling wines based on the use of different yeasts strains
Taran Nicolae Gheorghe, Soldatenco Eugenia Vasile, Morari Boris Gheorghe
Practical Scientific Institute of Horticulture and Food Technology
Microbial Biotechnology
Ediția 2. 2014. Chișinău, Republica Moldova. Institutul de Microbiologie şi Biotehnologie. 183-183.
Disponibil online 27 May, 2019
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The antocyanines content in pink sparkling wines obtained with using of various yeasts species
Taran Nicolae Gheorghe, Soldatenco Eugenia Vasile, Soldatenco (Grigorean) Olga Vladimir, Barsova Oxana Alexandru, Morari Boris Gheorghe, Stoleicova (Vasiucovici) Svetlana Semion
Practical Scientific Institute of Horticulture and Food Technology
Microbial Biotechnology
Ediția 2. 2014. Chișinău, Republica Moldova. Institutul de Microbiologie şi Biotehnologie. 181-182.
Disponibil online 27 May, 2019
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Influence of the yeasts and enzyme preparations on content of amino acids in dry white wines
Taran Nicolae Gheorghe, Antohi Maria Ilie
Practical Scientific Institute of Horticulture and Food Technology
Microbial Biotechnology
Ediția 2. 2014. Chișinău, Republica Moldova. Institutul de Microbiologie şi Biotehnologie. 79-83.
Disponibil online 23 May, 2019
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