Estudio de la correlación entre la baja temperatura de fermentación y una mayor tolerancia frente al estrés oxidativo en levaduras vínicas

Zenodo (CERN European Organization for Nuclear Research) 2026 Thesis Open access

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Authors: Estéfani García‐Ríos
DOI: 10.5281/zenodo.18669625
Cited by: 0

Fields of Study & Subjects

Fermentation and Sensory Analysis Fungal and yeast genetics research Probiotics and Fermented Foods

Publication details

Journal / source
Zenodo (CERN European Organization for Nuclear Research)
Publication date
17 February 2026
Language
ES
Document type
Thesis