Gemma Beltran Casellas-rekin lankidetzan egindako argitalpenak (4)

2017

  1. Genetic causes of phenotypic adaptation to the second fermentation of sparkling wines in Saccharomyces cerevisiae

    G3: Genes, Genomes, Genetics, Vol. 7, Núm. 2, pp. 399-412

2016

  1. Contribution of yeast and base wine supplementation to sparkling wine composition

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 15, pp. 4962-4972

  2. Nitrogen modulation of yeast fitness and viability during sparkling wine production

    Food Microbiology, Vol. 54, pp. 106-114

2015

  1. The effect of nitrogen addition on the fermentative performance during sparkling wine production

    Food Research International, Vol. 67, pp. 126-135