Garrigós, V., Picazo, C., Matallana, E., & Aranda, A. (2024). Activation of the yeast Retrograde Response pathway by adaptive laboratory evolution with S-(2-aminoethyl)-L-cysteine reduces ethanol and increases glycerol during winemaking.
Citación estilo ChicagoGarrigós, Victor, Cecilia Picazo, Emilia Matallana, y Agustín Aranda. Activation of the Yeast Retrograde Response Pathway By Adaptive Laboratory Evolution With S-(2-aminoethyl)-L-cysteine Reduces Ethanol and Increases Glycerol During Winemaking. 2024.
Cita MLAGarrigós, Victor, Cecilia Picazo, Emilia Matallana, y Agustín Aranda. Activation of the Yeast Retrograde Response Pathway By Adaptive Laboratory Evolution With S-(2-aminoethyl)-L-cysteine Reduces Ethanol and Increases Glycerol During Winemaking. 2024.