Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism

Citation
Moimenta, A. R., Henriques, D., Minebois, R., Querol, A., & Balsa‐Canto, E. (2023). Modelling the physiological status of yeast during wine fermentation enables the prediction of secondary metabolism. Microbial Biotechnology, 16(4), 847–861. Portico. https://doi.org/10.1111/1751-7915.14211
DOI:
DOI: 10.1111/1751-7915.14211
Year of publication:
2023