Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleThe potential of genetic engineering for improving brewing, wine-making and baking yeasts.AuthorsDequin SPublicationApplied microbiology and biotechnology, 2001, Vol 56, Issue 5-6, p577ISSN0175-7598Publication typearticleDOI10.1007/s002530100700