Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition
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Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition

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Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition

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Alonso-del-Real, Javier; Lairón-Peris, María; Barrio Esparducer, Eladio; Querol Simón, Amparo
Aquest document és un/a article, creat/da en: 2017

    Alonso-del-Real, Javier Lairón-Peris, María Barrio Esparducer, Eladio Querol Simón, Amparo 2017 Effect of temperature on the prevalence of Saccharomyces non-cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition Frontiers In Microbiology 8 150
https://doi.org/10.3389/fmicb.2017.00150
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