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Elsevier, Food Chemistry, (211), p. 509-520

DOI: 10.1016/j.foodchem.2016.05.080

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New integrative computational approaches unveil the Saccharomyces cerevisiae pheno-metabolomic fermentative profile and allow strain selection for winemaking

Journal article published in 2016 by Ricardo Franco-Duarte ORCID, Lan Umek, Inês Mendes, António C. Silva-Ferreira, Paula Sampaio, Célia Pais ORCID, Dorit Schuller, Cristiana C. Castro, Nuno Fonseca, Rosa Martins 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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