Genetic diversity of Oenoccoccus oeni isolated from wines treated with phenolic extracts as antimicrobial agents

Article

Abstract: Molecular techniques have been applied to study the evolution of wine-associated lactic acid bacteri

Palabras claves:

Antimicrobial phenolic extracts, Genetic characterization, Malolactic fermentation, Oenococcus oeni

Autores:

Almudena García-Ruiz, Bartolome B., Claisse O., Lonvaud-Funel A., Moreno-Arribas M.V., Requena T., Tabasco R.

Fuentes:

scopus