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CRIS
Publication
Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production
Details
Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production
ISSN
01681605
Date Issued
2021
Author(s)
JUAN CARLOS GARCÍA MAURICIO
DOI
10.1016/j.ijfoodmicro.2021.109226
Subjects
Food Science
Microbiology
Food Science
Microbiology
