<i>De Novo</i> Synthesis of Benzenoid Compounds by the Yeast <i>Hanseniaspora vineae</i> Increases the Flavor Diversity of Wines
Valentina Martín(Universidad de la República de Uruguay), Francisco Carrau(Universidad de la República de Uruguay), Pablo S. Aguilar(Institut Pasteur de Montevideo), Eduardo Boido(Universidad de la República), Eduardo Dellacassa(Universidad de la República), Valentina Salzman(Institut Pasteur de Montevideo), Manuel Minteguiaga(Universidad de la República), Laura Fariña(Universidad de la República), Albert Mas(Universidad Rovira i Virgili), Carina Gaggero(Instituto de Investigaciones Biológicas Clemente Estable), Facundo Giorello(Universidad de la República de Uruguay)
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