Impact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine production

JUAN CARLOS GARCÍA MAURICIO2026-01-292026-01-29202110.1016/j.ijfoodmicro.2021.1092262-s2.0-85105306936https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/33327Food ScienceMicrobiologyFood ScienceMicrobiologyImpact of CO2 overpressure on yeast mitochondrial associated proteome during the “prise de mousse” of sparkling wine productionresearch article