Vicente J , Kiene F, Fracassetti D, De Noni I, Shemehen R, Tarasov A, Dobrydnev AV, Marquina D, Santos A , Rauhut D, Belda I, Ruiz J.I

Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans.

Int J Food Microbiol. 2024 Aug 15;425:110858.

DOI: 10.1016/j.ijfoodmicro.2024.110858.