Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes.
- DOI
- 10.1016/j.micres.2023.127487
- Published
- 2023 Dec
- Container
- Microbiological research
- Publisher
- Not recorded
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.micres.2023.127487,
title = {Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes.},
author = {Sánchez-Adriá IE and Sanmartín G and Prieto JA and Estruch F and Fortis E and Randez-Gil F},
year = {2023},
journal = {Microbiological research},
doi = {10.1016/j.micres.2023.127487},
url = {https://doi.org/10.1016/j.micres.2023.127487}
}RIS
TY - JOUR TI - Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes. AU - Sánchez-Adriá IE AU - Sanmartín G AU - Prieto JA AU - Estruch F AU - Fortis E AU - Randez-Gil F PY - 2023 JO - Microbiological research DO - 10.1016/j.micres.2023.127487 UR - https://doi.org/10.1016/j.micres.2023.127487 ER -
APA
IE, S., G, S., JA, P., F, E., E, F., & F, R. (2023). Adaptive laboratory evolution for acetic acid-tolerance matches sourdough challenges with yeast phenotypes.. Microbiological research. https://doi.org/10.1016/j.micres.2023.127487
Source records
- pubmed · retrieved 2026-09-26T11:00:34.080Z