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Autor:
Schwarz LV; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Sandri FK; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Scariot F; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Delamare APL; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil., Valera MJ; Enology and Fermentation Biotechnology Area, Departamento Ciencia y Tecnología Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay., Carrau F; Enology and Fermentation Biotechnology Area, Departamento Ciencia y Tecnología Alimentos, Facultad de Química, Universidad de la Republica, Montevideo, Uruguay., Echeverrigaray S; Institute of Biotechnology, University of Caxias do Sul (UCS), Caxias do Sul, Rio Grande do Sul, Brazil.
Publikováno v:
Yeast (Chichester, England) [Yeast] 2023 Dec; Vol. 40 (12), pp. 640-650. Date of Electronic Publication: 2023 Nov 23.