Work

Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine

Year: 2002

Type: article

Source: World Journal of Microbiology and Biotechnology

DOI: 10.1023/a:1016306813502

Authors: V. Brandolini, P. Tedeschi, A. Capece, A. Maietti, D. Mazzotta, G. Salzano, A. Paparella, P. Romano

Institutions: University of Ferrara, University of Basilicata

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: green

Funder: Ministero dell’Istruzione, dell’Università e della Ricerca

OpenAlex ID: W286148698

FWCI: 1.678

Cites: 9

Cited by: 48

Related to: 10