González, Beatriz <br/><br/>
The production of aromatic alcohols in non-Saccharomyces wine yeast is modulated by nutrient availability.  [electronic resource] 

 -  Food microbiology  Sep 2018 
 - 64-74 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1095-9998 
<br/><br/><label>Standard No.: </label>10.1016/j.fm.2018.03.003  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcohols--analysis<br/>Amino Acids, Aromatic--metabolism<br/>Fermentation<br/>Food<br/>Glucose--metabolism<br/>Indoles--metabolism<br/>Metschnikowia--growth & development<br/>Nitrogen--metabolism<br/>Phenylethyl Alcohol--analogs & derivatives<br/>Saccharomyces cerevisiae--growth & development<br/>Saccharomycetales--growth & development<br/>Sugars--metabolism<br/>Torulaspora--growth & development<br/>Wine--analysis<br/>Yeasts--metabolism