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Autor:
Eduardo I. Kessi-Pérez, Jennifer Molinet, Verónica García, Omayra Aguilera, Fernanda Cepeda, María Eugenia López, Santiago Sari, Raúl Cuello, Iván Ciklic, María Cecilia Rojo, Mariana Combina, Cristián Araneda, Claudio Martínez
Publikováno v:
Microorganisms, Vol 8, Iss 8, p 1194 (2020)
The yeast Saccharomyces cerevisiae is the main species responsible for the process that involves the transformation of grape must into wine, with the initial nitrogen in the grape must being vital for it. One of the main problems in the wine industry
Externí odkaz:
https://doaj.org/article/5c02e9ba46334e46a0fbfce8b474a6a9