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机译:Genomic and Transcriptomic Basis of Hanseniaspora vineae's Impact on Flavor Diversity and Wine Quality
Univ Republica, Fac Quim, Area Enol & Biotecnol Fermentac, Montevideo, Uruguay;
Univ Republ, Ctr Univ Tacuarembo, Espacio Biol Vegetal Noreste, Tacuarembo, Uruguay;
Univ Austral Chile, Inst Ciencias Ambientales & Evolut, Valdivia, ChileInst Pasteur Montevideo, Lab Biol Celular Membranas, Montevideo, UruguayIIBCE, Dept Biol Mol, Montevideo, UruguayUniv Republica, Fac Quim, Lab Biotecnol Aromas, Montevideo, UruguayUniv Rovira & Virgili, Fac Oenol, Dept Bioquim & Biotecnol, Tarragona, Spain;
flavor compounds; genome; Illumina; metabolome; transcriptome; wine aroma;