Optimized Method to Obtain Stable Food-Safe Recombinant Wine Yeast Strains

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 4, 1998, Pages 1689-1693

  Puig, Sergi ^a   Ramón, Daniel ^a   Pérez Ortín, José E ^a,b  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

^b UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Food safe; Genetic transformation; Wine; Yeast

Indexed keywords

SACCHAROMYCES CEREVISIAE;

EID: 0001533649     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9706538     Document Type: Article

References (21)

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