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Elsevier, International Journal of Food Microbiology, (314), p. 108383, 2020

DOI: 10.1016/j.ijfoodmicro.2019.108383

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Anthocyanin adsorption by Saccharomyces cerevisiae during wine fermentation is associated to the loss of yeast cell wall/membrane integrity

Journal article published in 2020 by Sergio Echeverrigaray ORCID, Fernando Joel Scariot, Morgana Menegotto, Ana Paula Longaray Delamare ORCID
This paper was not found in any repository, but could be made available legally by the author.
This paper was not found in any repository, but could be made available legally by the author.

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