Yeast Diversity and Flavor Compounds
Author:
Publisher
Springer International Publishing
Link
http://link.springer.com/content/pdf/10.1007/978-3-319-25001-4_32
Reference206 articles.
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4. Medina K, Boido E, Fariña L et al (2013) Increased flavour diversity of Chardonnay wines by spontaneous fermentation and co-fermentation with Hanseniaspora vineae. Food Chem 141:2513–2521
5. Carrau F, Gaggero C, Aguilar PS (2015) Yeast diversity and native vigor for flavor phenotypes. Trends Biotechnol 33:148–154
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