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Oleic acid and ergosterol supplementation mitigates oxidative stress in wine strains of Saccharomyces cerevisiae

✍ Scribed by Sara Landolfo; Giacomo Zara; Severino Zara; Marilena Budroni; Maurizio Ciani; Ilaria Mannazzu

Book ID: 113647023
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 393 KB
Volume: 141
Category: Article
ISSN: 0168-1605
DOI: 10.1016/j.ijfoodmicro.2010.05.020

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