Manuel Quirós Asensio-rekin lankidetzan egindako argitalpenak (4)

2014

  1. New insights into the advantages of ammonium as a winemaking nutrient

    International Journal of Food Microbiology, Vol. 177, pp. 128-135

  2. Use of chemostat cultures mimicking different phases of wine fermentations as a tool for quantitative physiological analysis

    Microbial Cell Factories, Vol. 13, Núm. 1, pp. 1-13

2013

  1. Metabolic Flux Analysis during the Exponential Growth Phase of Saccharomyces cerevisiae in Wine Fermentations

    PLoS ONE, Vol. 8, Núm. 8

2012

  1. Análisis de flujos metabólicos durante la fase de crecimiento exponencial de "Saccharomyces cerevisiae" en fermentaciones vínicas

    Avances en microbiología de los alimentos