Precursors consumption preferences and thiol release capacity of the wine yeasts Saccharomyces cerevisiae, Torulaspora delbrueckii, and Lachancea thermotolerans

1. Vicente, J.
2. Kiene, F.
3. Fracassetti, D.
4. De Noni, I.
5. Shemehen, R.
6. Tarasov, A.
7. Dobrydnev, A.V.
8. Marquina, D.
9. Santos, A.
10. Rauhut, D.
11. Belda, I.
12. Ruiz, J.