Effect of endogenous CO2 overpressure on the yeast...

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Food Microbiology 2020 / 1

Effect of endogenous CO2 overpressure on the yeast “stressome” during the “prise de mousse” of sparkling wine

Porras-Agüera, Juan A., Román-Camacho, Juan J., Moreno-García, Jaime, Mauricio, Juan C., Moreno, Juan, García-Martínez, Teresa
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Language:
english
Journal:
Food Microbiology
DOI:
10.1016/j.fm.2020.103431
Date:
January, 2020
File:
PDF, 1.27 MB
english, 2020
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