Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma-Reference-Cited by-同舟云学术

Wickerhamomyces anomalus AS1: a new strain with potential to improve wine aroma

Published:2013-06-22 Issue:2 Volume:64 Page:483-491
ISSN:1590-4261
Container-title:Annals of Microbiology
language:en
Short-container-title:Ann Microbiol

Author:

Sabel Andrea,Martens Stefan,Petri Anna,König Helmut,Claus Harald

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/s13213-013-0678-x.pdf

Reference38 articles.

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4. Claus H (2009) Exoenzymes of wine microorganisms. In: König H, Unden F, Fröhlich J (eds) Biology of microorganisms on grapes, in must and in wine. Springer, Heidelberg, pp 259–271

5. Dietrich H, Pour-Nikfardjam MS (2009) Influence of phenolic compounds and tannins on wine-related microorganisms. In: König H, Unden F, Fröhlich J (eds) Biology of microorganisms on grapes, in must and in wine. Springer, Heidelberg, pp 307–334

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