PCR and DNA fingerprinting used as quality control in the production of wine yeast strains
- Author
- LAVALLEE, F1 ; SALVAS, Y1 ; LAMY, S1 ; THOMAS, D. Y; DEGRE, R1 ; DULAU, L1
[1] Lallemand, Inc., Montréal H1W 2N8, Canada - Source
American journal of enology and viticulture. 1994, Vol 45, Num 1, pp 86-91 ; ref : 43 ref
- CODEN
- AJEVAC
- ISSN
- 0002-9254
- Scientific domain
- Agronomy, agriculture, phytopathology; Food science technology
- Publisher
- American Society for Enology and Viticulture, Davis, CA
- Publication country
- United States
- Document type
- Article
- Language
- English
- Keyword (fr)
- Contrôle qualité DNA Identification Levure Méthode fingerprint Réaction chaîne polymérase Vin
- Keyword (en)
- Quality control DNA Identification Yeast Fingerprint method Polymerase chain reaction Wine
- Keyword (es)
- Control calidad DNA Identificación Levadura Método fingerprint Reacción cadena polimerasa Vino
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35C Fermented food industries / 002A35C03 Wines and vinegars
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 4089187
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.5344/ajev.1994.45.1.86 
https://dx.doi.org/10.5344/ajev.1994.45.1.86
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