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Metabolic Engineering of Wine Strains of <i>Saccharomyces cerevisiae</i>
Modern industrial winemaking is based on the use of starter cultures of specialized wine strains of <em>Saccharomyces cerevisiae</em> yeast. Commercial wine strains have a number of advantages over natural isolates, and it is their use that guarantees the stability and reproducibility of...
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| 主要な著者: | , |
|---|---|
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
MDPI AG
2020-08-01
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| シリーズ: | Genes |
| 主題: | |
| オンライン･アクセス: | https://www.mdpi.com/2073-4425/11/9/964 |
| タグ: |
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