Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen
- DOI
- 10.1371/journal.pone.0192383
- Published
- 2018-02-12
- Container
- PLOS ONE
- Publisher
- Public Library of Science (PLoS)
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1371/journal.pone.0192383,
title = {Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen},
author = {Claire Brice and Francisco A. Cubillos and Sylvie Dequin and Carole Camarasa and Claudio Martínez},
year = {2018},
journal = {PLOS ONE},
doi = {10.1371/journal.pone.0192383},
url = {https://doi.org/10.1371/journal.pone.0192383}
}RIS
TY - JOUR TI - Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen AU - Claire Brice AU - Francisco A. Cubillos AU - Sylvie Dequin AU - Carole Camarasa AU - Claudio Martínez PY - 2018 JO - PLOS ONE DO - 10.1371/journal.pone.0192383 UR - https://doi.org/10.1371/journal.pone.0192383 ER -
APA
Brice, C., Cubillos, F. A., Dequin, S., Camarasa, C., & Martínez, C. (2018). Adaptability of the Saccharomyces cerevisiae yeasts to wine fermentation conditions relies on their strong ability to consume nitrogen. PLOS ONE. https://doi.org/10.1371/journal.pone.0192383
Source records
- crossref · retrieved 2026-09-27T06:58:46.462Z