Saccharomyces cerevisiae wine strains differing in copper resistance exhibit different capability to reduce copper content in wine

Author: Brandolini V.   Tedeschi P.   Capece A.   Maietti A.   Mazzotta D.   Salzano G.   Paparella A.   Romano P.  

Publisher: Springer Publishing Company

ISSN: 0959-3993

Source: World Journal of Microbiology and Biotechnology, Vol.18, Iss.6, 2002-08, pp. : 499-503

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