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Connection

Luis Zea to Saccharomyces cerevisiae

This is a "connection" page, showing publications Luis Zea has written about Saccharomyces cerevisiae.

 
Connection Strength
  
 
 
0.008
  
  1. Cortes MB, Moreno JJ, Zea L, Moyano L, Medina M. Response of the aroma fraction in sherry wines subjected to accelerated biological aging. J Agric Food Chem. 1999 Aug; 47(8):3297-302.
    View in: PubMed
    Score: 0.008
Connection Strength

The connection strength for concepts is the sum of the scores for each matching publication.

Publication scores are based on many factors, including how long ago they were written and whether the person is a first or senior author.

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