Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source-Reference-Cited by-同舟云学术

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Peptidase activity and the ability of wine yeasts to utilise grape must proteins as sole nitrogen source

Published:1994-01 Issue:2 Volume:5 Page:113-126
ISSN:0957-1264
Container-title:Journal of Wine Research
language:en
Short-container-title:Journal of Wine Research

Author:

Conterno L.,Delfini C.

Publisher

Informa UK Limited

Subject

Horticulture,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/09571269408717990

Reference24 articles.

Cited by 12 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Combined Effects of pH Adjustment and Bentonite Addition Timing on Protein Stability of Sauvignon Blanc Wine;Australian Journal of Grape and Wine Research;2024-01

2. Développement de nouvelles applications pour l'utilisation de protéases en œnologie;BIO Web of Conferences;2019

3. Monitoring the impact of an aspartic protease (MpAPr1) on grape proteins and wine properties;Applied Microbiology and Biotechnology;2018-04-23

4. Role of Yeasts in Food Fermentation;Yeast Diversity in Human Welfare;2017

5. Microbial aspartic proteases: current and potential applications in industry;Applied Microbiology and Biotechnology;2014-10-01

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