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CRIS
Publication
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
Details
Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine
ISSN
07400020
Date Issued
2020
Author(s)
MARÍA TERESA GARCÍA MARTÍNEZ
JUAN CARLOS GARCÍA MAURICIO
JAIME MORENO GARCÍA
JUAN JESÚS ROMÁN CAMACHO
DOI
10.1016/j.fm.2020.103431
Subjects
Food Science
Microbiology
Food Science
Microbiology
