Dimopoulou, M., Troianou, V., Paramithiotis, S., Proksenia, N., Kotseridis, Y.
Effect of Yeast Assimilable Nitrogen Content on Fermentation Kinetics, Wine Chemical Composition and Sensory Character in the Production of Assyrtiko Wines
Journal of Agricultural and Food Chemistry, 71(6), 2952–2963, 2023 (https://doi.org/10.1021/acs.jafc.2c07325)
Journal of Agricultural and Food Chemistry
Lola D, Kalloniati C, Papadopoulos G., Dorignac E, Flemetakis E, Kotseridis Y.
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DEPARTMENT OF FOOD SCIENCE
The Department of Food Science and Human Nutrition (renamed Department of Food Science and Technology, Decree 80/27/5/13, Government Gazette A119 28/5/13) offers its students the scientific background for a rational approach to scientific and technological issues related to the food sector.