Wine yeast phenomics: A standardized fermentation method for assessing quantitative traits of Saccharomyces cerevisiae strains in enological conditions
Crossref DOI link: https://doi.org/10.1371/journal.pone.0190094
Published Online: 2018-01-19
Update policy: https://doi.org/10.1371/journal.pone.corrections_policy
Peltier, Emilien http://orcid.org/0000-0002-1773-5308
Bernard, Margaux
Trujillo, Marine
Prodhomme, Duyên
Barbe, Jean-Christophe
Gibon, Yves
Marullo, Philippe
Funding for this research was provided by:
Région Aquitaine (SéSAM)
Version of Record valid from 2018-01-19