Editorial: Lactic Acid Bacteria Within the Food Industry: What Is New on Their Technological and Functional Role

por Lavermicocca, Paola, Reguant, Cristina, Bautista-Gallego, Joaquin
Publicado 2021

Non-Saccharomyces in Wine: Effect Upon Oenococcus oeni and Malolactic Fermentation

por Balmaseda, Aitor, Bordons, Albert, Reguant, Cristina, Bautista-Gallego, Joaquín
Publicado 2018

Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

por Balmaseda, Aitor, Aniballi, Laura, Rozès, Nicolas, Bordons, Albert, Reguant, Cristina
Publicado 2021

Transcriptomic and Proteomic Analysis of Oenococcus oeni Adaptation to Wine Stress Conditions

por Margalef-Català, Mar, Araque, Isabel, Bordons, Albert, Reguant, Cristina, Bautista-Gallego, Joaquín
Publicado 2016