Pozo-Bayón, Maria Angeles <br/><br/>
Characterization of commercial inactive dry yeast preparations for enological use based on their ability to release soluble compounds and their behavior toward aroma compounds in model wines.  [electronic resource] 

 -  Journal of agricultural and food chemistry  Nov 2009 
 - 10784-92 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1520-5118 
<br/><br/><label>Standard No.: </label>10.1021/jf900904x  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Amino Acids--analysis<br/>Fermentation<br/>Food Handling--methods<br/>Nitrogen--analysis<br/>Odorants--analysis<br/>Polysaccharides--analysis<br/>Saccharomyces cerevisiae--metabolism<br/>Wine--analysis