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Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity
Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity
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Behaviour of Saccharomyces cerevisiae wine strains during adaptation to unfavourable conditions of fermentation on synthetic medium: Cell lipid composition, membrane integrity, viability and fermentative activity

Mannazzu, I ; Angelozzi, D ; Belviso, S ; Budroni, M ; Farris, G.A ; Goffrini, P ; Lodi, T ; Marzona, M ; Bardi, L

International journal of food microbiology, 2008, Vol.121 (15), p.84-91 [Periódico revisado por pares]

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