PCR and DNA fingerprinting used as quality control in the production of wine yeast strains

PCR and DNA fingerprinting used as quality control in the production of wine yeast strains

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Detalles Bibliográficos
Publicado en:	American Journal of Enology and Viticulture
Autor principal:	Lavallee, F.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	American Journal of Enology and Viticulture v. 45, no. 1 (1994), p. 86-91
Materias:	Enología Vinos Levadura Producción Control de calidad ADN Identificación
Publicación relacionada:	Contenido en: American Journal of Enology and Viticulture

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