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	1.	Sorption of grape proanthocyanidins and wine polyphenols by yeasts, inactivated yeasts, and yeast cell walls. [electronic resource] by Mekoue Nguela, J Sieczkowski, N Roi, S Vernhet, A Producer: 20150909 In: Journal of agricultural and food chemistry vol. 63 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Interactions of grape tannins and wine polyphenols with a yeast protein extract, mannoproteins and β-glucan. [electronic resource] by Mekoue Nguela, J Poncet-Legrand, C Sieczkowski, N Vernhet, A Producer: 20170118 In: Food chemistry vol. 210 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Effect of grape must polyphenols on yeast metabolism during alcoholic fermentation. [electronic resource] by Mekoue Nguela, J Vernhet, A Julien-Ortiz, A Sieczkowski, N Mouret, J-R Producer: 20201002 In: Food research international (Ottawa, Ont.) vol. 121 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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