Article Versions Notes

Vicente J, Kelanne N, Navascués E, Calderón F, Santos A, Marquina D, Yang B, Benito S. Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production. Fermentation. 2023; 9(2):165. https://doi.org/10.3390/fermentation9020165

Vicente, Javier, Niina Kelanne, Eva Navascués, Fernando Calderón, Antonio Santos, Domingo Marquina, Baoru Yang, and Santiago Benito. 2023. "Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production" Fermentation 9, no. 2: 165. https://doi.org/10.3390/fermentation9020165

Vicente, J., Kelanne, N., Navascués, E., Calderón, F., Santos, A., Marquina, D., Yang, B., & Benito, S. (2023). Combined Use of Schizosaccharomyces pombe and a Lachancea thermotolerans Strain with a High Malic Acid Consumption Ability for Wine Production. Fermentation, 9(2), 165. https://doi.org/10.3390/fermentation9020165