Fernández-González, M <br/><br/>
Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.  [electronic resource] 

 -  Systematic and applied microbiology  Dec 2001 
 - 634-8 p.  digital 
<br/><br/> Publication Type: Comparative Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0723-2020 
<br/><br/><label>Standard No.: </label>10.1078/0723-2020-00072  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>DNA, Fungal--chemistry<br/>DNA, Mitochondrial--chemistry<br/>Electrophoresis, Agar Gel<br/>Fermentation<br/>Polymerase Chain Reaction<br/>Polymorphism, Restriction Fragment Length<br/>Saccharomyces--genetics<br/>Spain<br/>Wine--microbiology