Directed evolution of Saccharomyces cerevisiae for low volatile acidity during winemaking under aerobic conditions

  1. Guindal, A.M.
  2. Gonzalez, R.
  3. Tronchoni, J.
  4. Roodink, J.S.
  5. Morales, P.
Aldizkaria:
Food Microbiology

ISSN: 1095-9998,  0740-0020

Argitalpen urtea: 2023

Alea: 114

Mota: Artikulua

DOI: 10.1016/J.FM.2023.104282 GOOGLE SCHOLAR lock_openSarbide irekia editor
Gordailu instituzionala: lock_openSarbide irekia Editor
Datuen iturria: Scopus