Roberto Pérez Torrado
professor
food science
Instituto de Agroquímica y Tecnología de Alimentos
Spain
Biography
Working as a professor
Research Interest
FOOD BIOTECHNOLOGY
Publications
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Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors
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Increased mannoprotein content in wines produced by Saccharomyces kudriavzevii ?Saccharomyces cerevisiae hybrids
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Near-freezing effects on the proteome of industrial yeast strains of Saccharomyces cerevisiae
