Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification

Javier Vicente, Santiago Benito, Domingo Marquina, Antonio Santos

Open source

DOI: 10.1038/s41538-025-00467-y
Published: 2025-06-06
Container: npj Science of Food
Publisher: Springer Science and Business Media LLC
Open access: unknown

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Cite this work

BibTeX

@article{allodium:10.1038/s41538-025-00467-y,
  title = {Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification},
  author = {Javier Vicente and Santiago Benito and Domingo Marquina and Antonio Santos},
  year = {2025},
  journal = {npj Science of Food},
  doi = {10.1038/s41538-025-00467-y},
  url = {https://doi.org/10.1038/s41538-025-00467-y}
}

RIS

TY  - JOUR
TI  - Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification
AU  - Javier Vicente
AU  - Santiago Benito
AU  - Domingo Marquina
AU  - Antonio Santos
PY  - 2025
JO  - npj Science of Food
DO  - 10.1038/s41538-025-00467-y
UR  - https://doi.org/10.1038/s41538-025-00467-y
ER  -

APA

Vicente, J., Benito, S., Marquina, D., & Santos, A. (2025). Fermentative factors shape transcriptional response of Lachancea thermotolerans and wine acidification. npj Science of Food. https://doi.org/10.1038/s41538-025-00467-y

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crossref · retrieved 2026-09-26T04:47:04.307Z