Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure
Velázquez, R.; Martínez, A.; Zamora, E.; Álvarez, M.L.; Bautista-Gallego, J.; Hernández, L.M.; Ramírez, M. Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure. Microorganisms 2020, 8, 1372. https://doi.org/10.3390/microorganisms8091372
Velázquez R, Martínez A, Zamora E, Álvarez ML, Bautista-Gallego J, Hernández LM, Ramírez M. Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure. Microorganisms. 2020; 8(9):1372. https://doi.org/10.3390/microorganisms8091372
Chicago/Turabian StyleVelázquez, Rocío; Martínez, Alberto; Zamora, Emiliano; Álvarez, María L.; Bautista-Gallego, Joaquín; Hernández, Luis M.; Ramírez, Manuel. 2020. "Genetic Improvement of Torulaspora delbrueckii for Wine Fermentation: Eliminating Recessive Growth-Retarding Alleles and Obtaining New Mutants Resistant to SO2, Ethanol, and High CO2 Pressure" Microorganisms 8, no. 9: 1372. https://doi.org/10.3390/microorganisms8091372