Author:
Berry D. R.,Slaughter J. C.
Reference31 articles.
1. Berry, D.R. (1984). Physiology and microbiology of Scotch whisky production. In Progress in Industrial Microbiology, Vol. 19, pp. 199-243. Edited by M.E. Bushell. Amsterdam: Elsevier.
2. Berry, D.R. & Brown, C. (1987). Physiology of yeast growth. In Yeast Biotechnology, pp. 157-199. Edited by D.R. Berry, I. Russell & G.G. Stewart. London: Allen and Unwin.
3. Berry, D.R. & Watson, D.C. (1987). Production of organoleptic compounds. In Yeast Biotechnology, pp. 345-368. Edited by D.R. Berry, I. Russell & G.G. Stewart. London: Allen and Unwin.
4. Boles, E. & Hollenburg, C.P. (1997). The molecular genetics of hexose transport in yeasts. FEMS Microbiol Rev 21, 85-111.
5. Bony, M., Didart, F., Camarasa, C., Ansanay, V., Dulau, L., Barre, P. & Dequin, C. (1997). Metabolic analysis of Saccharomyces cerevisiae strains engineered for malolactic fermentation. FEBS Lett 410,452-456.
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