New Integrative Computational Approaches Unveil the Saccharomyces Cerevisiae Pheno-Metabolomic Fermentative Profile and Allow Strain Selection for Winemaking

AuthID
 P-00K-FRX
10
Author(s)
Franco Duarte, R
·
Fonseca, N
·
Martins, R
·
Document Type
Article
Year published
2016
Published
in FOOD CHEMISTRY, ISSN: 0308-8146
Volume: 211, Pages: 509-520 (12)
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Wos®
Scopus®
Google Scholar®
Publication Identifiers
Scopus: 2-s2.0-84969221122
Wos: WOS:000377543500062
Source Identifiers
ISSN: 0308-8146
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