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Reduction of Sulfur Compounds through Genetic Improvement...

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Reduction of Sulfur Compounds through...

Reduction of Sulfur Compounds through Genetic Improvement of Native Saccharomyces cerevisiae Useful for Organic and Sulfite‐Free Wine

Alice Agarbati, Laura Canonico, Francesca Comitini, Maurizio Ciani

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Anno:

2020

Casa editrice:

MDPI

Lingua:

english

Pagine:

13

File:

PDF, 997 KB

IPFS:

,

english, 2020

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