GPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentation

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dc.contributor.authorTapia, S. M.
dc.contributor.authorCuevas, M.
dc.contributor.authorAbarcao, V.
dc.contributor.authorDelgado Hernández, Verónica Melissa
dc.contributor.authorRojas Jorquera, Vicente Alberto
dc.contributor.authorGarcia, V.
dc.contributor.authorBrice, C.
dc.contributor.authorMartinez, C.
dc.contributor.authorSalinas, F.
dc.contributor.authorLarrondo Castro, Luis Fernando
dc.contributor.authorCubillos, F. A.
dc.date.accessioned2020-11-25T17:31:33Z
dc.date.available2020-11-25T17:31:33Z
dc.date.issued2018
dc.format.extent13 páginas
dc.fuente.origenConveris
dc.identifier.doi10.3389/fmicb.2018.01460
dc.identifier.issn1664-302X
dc.identifier.urihttps://doi.org/10.3389/fmicb.2018.01460
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/48595
dc.issue.numeroNo. 1460
dc.language.isoen
dc.pagina.final13
dc.pagina.inicio1
dc.revistaFrontiers in Microbiologyes_ES
dc.titleGPD1 and ADH3 Natural Variants Underlie Glycerol Yield Differences in Wine Fermentationes_ES
dc.typeartículo
dc.volumenVol. 9
sipa.codpersvinculados225188
sipa.codpersvinculados195540
sipa.codpersvinculados3629
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