Metabolic changes by wine flor-yeasts with gluconic acid as the sole carbon source

MARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIOJAIME MORENO GARCÍA2026-01-292026-01-29202110.3390/metabo110301502-s2.0-85103004593https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33128BiochemistryEndocrinology, Diabetes and MetabolismMolecular BiologyMetabolic changes by wine flor-yeasts with gluconic acid as the sole carbon sourceresearch article