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The role of the membrane lipid composition in the oxidative stress tolerance of different wine yeasts.
Vázquez, Jennifer; Grillitsch, Karlheinz; Daum, Günther; Mas, Albert; Beltran, Gemma; Torija, María Jesús.
Afiliación
  • Vázquez J; Wine Biotechnology Research Group, Dept Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, 43007, Tarragona, Catalonia, Spain.
  • Grillitsch K; Austria Centre of Industrial Biotechnology, 8010, Graz, Austria.
  • Daum G; Institute of Biochemistry, Graz University of Technology, 8010, Graz, Austria.
  • Mas A; Wine Biotechnology Research Group, Dept Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, 43007, Tarragona, Catalonia, Spain.
  • Beltran G; Wine Biotechnology Research Group, Dept Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, 43007, Tarragona, Catalonia, Spain. Electronic address: gemma.beltran@urv.cat.
  • Torija MJ; Wine Biotechnology Research Group, Dept Biochemistry and Biotechnology, Faculty of Oenology, University Rovira i Virgili, 43007, Tarragona, Catalonia, Spain.
Food Microbiol ; 78: 143-154, 2019 Apr.
Article en En | MEDLINE | ID: mdl-30497596
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Vino / Levaduras / Estrés Oxidativo / Lípidos de la Membrana Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: España
Texto completo
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Texto completo: 1 Bases de datos: MEDLINE Asunto principal: Vino / Levaduras / Estrés Oxidativo / Lípidos de la Membrana Idioma: En Revista: Food Microbiol Asunto de la revista: CIENCIAS DA NUTRICAO / MICROBIOLOGIA Año: 2019 Tipo del documento: Article País de afiliación: España