A proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formation

JUAN CARLOS GARCÍA MAURICIOMARÍA TERESA GARCÍA MARTÍNEZJAIME MORENO GARCÍAJUAN JOSE MORENO VIGARA2026-01-292026-01-29201410.1016/j.ijfoodmicro.2013.11.0302-s2.0-84890846859https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/25025Food ScienceMicrobiologyFood ScienceMicrobiologyA proteomic and metabolomic approach for understanding the role of the flor yeast mitochondria in the velum formationresearch article