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- 2015
-
Mark
Use of non-conventional yeast improves the wine aroma profile of Ribolla Gialla
(
- Contribution to journal › Article
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Mark
Carbon metabolism in non-conventional yeasts: biodiversity, origins of aerobic fermentation and industrial applications
2015)(
- Thesis › Doctoral thesis (compilation)
- 2014
-
Mark
Why, when and how did yeast evolve alcoholic fermentation?
(
- Contribution to journal › Scientific review