Comparative study of the proteins involved in the fermentation-derived compounds in two strains of saccharomyces cerevisiae during sparkling wine second fermentation

JAIME MORENO GARCÍAMARÍA TERESA GARCÍA MARTÍNEZJUAN CARLOS GARCÍA MAURICIO2026-01-292026-01-29202010.3390/microorganisms80812092-s2.0-85090614744https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/32246MicrobiologyMicrobiology (medical)VirologyComparative study of the proteins involved in the fermentation-derived compounds in two strains of saccharomyces cerevisiae during sparkling wine second fermentationresearch article