Work

The potential of genetic engineering for improving brewing, wine-making and baking yeasts

Year: 2001

Type: article

Source: Applied Microbiology and Biotechnology

DOI: 10.1007/s002530100700

Author: S. Dequin

Institution: Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

Funder: Institut National de la Recherche Agronomique

OpenAlex ID: W2089891952

FWCI: 12.43

Cites: 89

Cited by: 229

Related to: 9