Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae

Published 2015 View Full Article

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Title
Reducing alcohol levels in wines through rational and evolutionary engineering of Saccharomyces cerevisiae
Authors
Keywords
Yeast, Ethanol, Metabolic engineering, Evolutionary engineering, Systems biology
Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 213, Issue -, Pages 49-58
Publisher
Elsevier BV
Online
2015-07-05
DOI
10.1016/j.ijfoodmicro.2015.06.027

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