Biological Processes Highlighted in Saccharomyces cerevisiae during the Sparkling Wines Elaboration

Sparkling wines elaboration has been studied by several research groups, but this is the first report on analysis of biological processes according to the Gene Ontology terms (GO terms) and related to proteins expressed by yeast cells during the second fermentation of sparkling wines. This work prov...

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Detalles Bibliográficos
Autores principales: González-Jiménez, María del Carmen, García-Martínez, Teresa, Puig-Pujol, Anna, Capdevila, Fina, Moreno-García, Jaime, Moreno, Juan, Mauricio, Juan Carlos
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464517/
https://www.ncbi.nlm.nih.gov/pubmed/32796563
http://dx.doi.org/10.3390/microorganisms8081216

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7464517/
https://www.ncbi.nlm.nih.gov/pubmed/32796563
http://dx.doi.org/10.3390/microorganisms8081216

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