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Saccharomyces cerevisiae wine strains show a wide range of competitive abilities and differential nutrient uptake behavior in co-culture with S. kudriavzevii.
Food Microbiol. 2023 Sep;114:104276. doi: 10.1016/j.fm.2023.104276. Epub 2023 Apr 6.
Food Microbiol. 2023.
PMID: 37290881
Free article.
Antioxidant Profile of Pepper (Capsicum annuum L.) Fruits Containing Diverse Levels of Capsaicinoids.
Palma JM, Terán F, Contreras-Ruiz A, Rodríguez-Ruiz M, Corpas FJ.
Palma JM, et al. Among authors: contreras ruiz a.
Antioxidants (Basel). 2020 Sep 17;9(9):878. doi: 10.3390/antiox9090878.
Antioxidants (Basel). 2020.
PMID: 32957493
Free PMC article.
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The Use of Mixed Populations of Saccharomyces cerevisiae and S. kudriavzevii to Reduce Ethanol Content in Wine: Limited Aeration, Inoculum Proportions, and Sequential Inoculation.
Alonso-Del-Real J, Contreras-Ruiz A, Castiglioni GL, Barrio E, Querol A.
Alonso-Del-Real J, et al. Among authors: contreras ruiz a.
Front Microbiol. 2017 Oct 25;8:2087. doi: 10.3389/fmicb.2017.02087. eCollection 2017.
Front Microbiol. 2017.
PMID: 29118746
Free PMC article.
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