Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.

García-García JC, García-Martínez T, Román-Camacho JJ, Moreno J, Mauricio JC

DOI: 10.3390/foods14020282
Published: 2025 Jan 16
Container: Foods (Basel, Switzerland)
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.3390/foods14020282,
  title = {Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.},
  author = {García-García JC and García-Martínez T and Román-Camacho JJ and Moreno J and Mauricio JC},
  year = {2025},
  journal = {Foods (Basel, Switzerland)},
  doi = {10.3390/foods14020282},
  url = {https://doi.org/10.3390/foods14020282}
}

RIS

TY  - JOUR
TI  - Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.
AU  - García-García JC
AU  - García-Martínez T
AU  - Román-Camacho JJ
AU  - Moreno J
AU  - Mauricio JC
PY  - 2025
JO  - Foods (Basel, Switzerland)
DO  - 10.3390/foods14020282
UR  - https://doi.org/10.3390/foods14020282
ER  -

APA

JC, G., T, G., JJ, R., J, M., & JC, M. (2025). Comparative Proteomics of Two Flor Yeasts in Sparkling Wine Fermentation: First Approach.. Foods (Basel, Switzerland). https://doi.org/10.3390/foods14020282

Source records

pubmed · retrieved 2026-09-27T14:16:53.288Z