The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability. [electronic resource]
Producer: 20180904Description: 64-74 p. digitalISSN:- 1095-9998
- Alcohols -- analysis
- Amino Acids, Aromatic -- metabolism
- Fermentation
- Food
- Glucose -- metabolism
- Indoles -- metabolism
- Metschnikowia -- growth & development
- Nitrogen -- metabolism
- Phenylethyl Alcohol -- analogs & derivatives
- Saccharomyces cerevisiae -- growth & development
- Saccharomycetales -- growth & development
- Sugars -- metabolism
- Torulaspora -- growth & development
- Wine -- analysis
- Yeasts -- metabolism
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Publication Type: Journal Article
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