Molecular adaptation response of Oenococcus oeni in non-Saccharomyces fermented wines: A comparative multi-omics approach
Author:
Funder
Generalitat de Catalunya
Spanish Scientific Research Council
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference51 articles.
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3. Impact of changes in wine composition produced by non-saccharomyces on malolactic fermentation;Balmaseda;Int. J. Food Microbiol.,2021
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