First proteomic approach to identify cell death biomarkers in wine yeasts during sparkling wine production

JUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZJAIME MORENO GARCÍA2026-01-292026-01-29201910.3390/microorganisms71105422-s2.0-85075189453https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/31060MicrobiologyMicrobiology (medical)VirologyFirst proteomic approach to identify cell death biomarkers in wine yeasts during sparkling wine productionresearch article