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Microbial Communities of Flor Velums and the Genetic Stability of Flor Yeasts Used for a Long Time for the Industrial Production of Sherry-like Wines.
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- Fermentation (Basel), 2023, v. 9, n. 4, p. 367, doi. 10.3390/fermentation9040367
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- Article
Stress Resistance and Adhesive Properties of Commercial Flor and Wine Strains, and Environmental Isolates of Saccharomyces cerevisiae.
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- Fermentation (Basel), 2021, v. 7, n. 3, p. 1, doi. 10.3390/fermentation7030188
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- Article
A novel narnavirus from a Saccharomyces cerevisiae flor strain.
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- Archives of Virology, 2020, v. 165, n. 3, p. 789, doi. 10.1007/s00705-020-04539-0
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- Article
Ethyl Carbamate in Fermented Food Products: Sources of Appearance, Hazards and Methods for Reducing Its Content.
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- Foods, 2023, v. 12, n. 20, p. 3816, doi. 10.3390/foods12203816
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- Article
Transcriptome Profile of Yeast Strain Used for Biological Wine Aging Revealed Dynamic Changes of Gene Expression in Course of Flor Development.
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- Frontiers in Microbiology, 2020, p. 1, doi. 10.3389/fmicb.2020.00538
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- Article
Whole-Genome Analysis of Three Yeast Strains Used for Production of Sherry-Like Wines Revealed Genetic Traits Specific to Flor Yeasts.
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- Frontiers in Microbiology, 2018, p. 1, doi. 10.3389/fmicb.2018.00965
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- Article