In particular, yeasts that contribu

In particular, yeasts that contribute to desirable product properties require more precise characterization, using genomics, proteomics and physiological approaches for more efficient identification and exploitation, while developing consumer-friendly strategies to control fermentations and safeguard hygiene

In particular, yeasts that contribute to desirable product properties require more precise characterization, using genomics, proteomics and physiological approaches for more efficient identification and exploitation, while developing consumer-friendly strategies to control fermentations and safeguard hygiene.

In particular yeasts that, contribute to desirable product properties require more precise characterization using genomics,,, Proteomics and physiological approaches for more efficient identification and exploitation while developing, consumer-friendly. Strategies to control fermentations and safeguard hygiene.