Thiamine: a key nutrient for yeasts during wine alcoholic fermentation
Author:
Funder
National Research Foundation of South Africa
Lallemand SAS
Universiteit Stellenbosch
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://link.springer.com/content/pdf/10.1007/s00253-020-11080-2.pdf
Reference160 articles.
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2. Alexandre H, Charpentier C (1998) Biochemical aspects of stuck and sluggish fermentation in grape must. J Ind Microbiol Biotechnol 20:20–27
3. Amata I (2013) Yeast a single cell protein: characteristics and metabolism. Int J Appl Biol Pharm 4:158–170
4. Bakker J, Clarke RJ (2011) Wine: flavour chemistry. John Wiley & Sons, Hoboken
5. Bardi L, Cocito C, Marzona M (1999) Saccharomyces cerevisiae cell fatty acid composition and release during fermentation without aeration and in absence of exogenous lipids. Int J Food Microbiol 47:133–140
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