Bakery yeasts, a new model for studies in ecology and evolution-Reference-Cited by-同舟云学术

Bakery yeasts, a new model for studies in ecology and evolution

Published:2018-09-25 Issue:11 Volume:35 Page:591-603
ISSN:0749-503X
Container-title:Yeast
language:en
Short-container-title:Yeast

Author:

Carbonetto Belén¹²^ORCID,Ramsayer Johan¹,Nidelet Thibault¹^ORCID,Legrand Judith³^ORCID,Sicard Delphine¹^ORCID

Affiliation:

1. SPO, Univ Montpellier, INRA; Montpellier SupAgro; Montpellier France

2. Instituto Gulbenkian de Ciência; Bioinformatics and Computational Biology Unit; Oeiras Portugal

3. GQE-Le Moulon, INRA, Univ. Paris-Sud, CNRS, AgroParisTech; Université Paris-Saclay; Gif-sur-Yvette France

Funder

Fonds de dotation EKIP

Agence Nationale de la Recherche

Publisher

Wiley

Subject

Genetics,Applied Microbiology and Biotechnology,Biochemistry,Bioengineering,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/yea.3350/fullpdf

Reference146 articles.

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4. Leavening ability and freeze tolerance of yeasts isolated from traditional corn and rye bread doughs;Almeida;Applied and Environmental Microbiology,1996

5. A population genomics insight into the Mediterranean origins of wine yeast domestication;Almeida;Molecular Ecology,2015

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