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Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids
Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids
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Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids

Bardi, Laura ; Cocito, Chiara ; Marzona, Mario

International journal of food microbiology, 1999-03, Vol.47 (1), p.133-140 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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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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