Articles producció científica> Bioquímica i Biotecnologia

Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines

  • Identification data

    Identifier: imarina:9151176
    Authors:
    Lleixa, JessicaMartinez-Safont, MariaMasneuf-Pomarede, IsabelleMagani, MauraAlbertin, WarrenMas, AlbertPortillo, Maria C
  • Others:

    Author, as appears in the article.: Lleixa, Jessica; Martinez-Safont, Maria; Masneuf-Pomarede, Isabelle; Magani, Maura; Albertin, Warren; Mas, Albert; Portillo, Maria C
    Department: Bioquímica i Biotecnologia
    e-ISSN: 2212-4292
    URV's Author/s: LLEIXA DAGA, JESSICA / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen
    Keywords: Wine spoilage So2 tolerance So tolerance 2 Phenol production Genetic diversity Brettanomyces bruxellensis
    Thematic Areas: Zootecnia / recursos pesqueiros Química Nutrição Medicina veterinaria Materiais Interdisciplinar Food science & technology Food science Farmacia Engenharias ii Ciências biológicas ii Ciência de alimentos Biotecnología Biodiversidade Biochemistry
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: carmen.portillo@urv.cat albert.mas@urv.cat
    Author identifier: 0000-0002-4576-0244 0000-0002-0763-1679
    Record's date: 2024-07-27
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S2212429221000250
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Bioscience. 40 (100900): 100900-100900
    APA: Lleixa, Jessica; Martinez-Safont, Maria; Masneuf-Pomarede, Isabelle; Magani, Maura; Albertin, Warren; Mas, Albert; Portillo, Maria C (2021). Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines. Food Bioscience, 40(100900), 100900-100900. DOI: 10.1016/j.fbio.2021.100900
    Article's DOI: 10.1016/j.fbio.2021.100900
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2021
    Publication Type: Journal Publications
  • Keywords:

    Biochemistry,Food Science,Food Science & Technology
    Wine spoilage
    So2 tolerance
    So tolerance 2
    Phenol production
    Genetic diversity
    Brettanomyces bruxellensis
    Zootecnia / recursos pesqueiros
    Química
    Nutrição
    Medicina veterinaria
    Materiais
    Interdisciplinar
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas ii
    Ciência de alimentos
    Biotecnología
    Biodiversidade
    Biochemistry
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