SUGAR UPTAKE BY THREE STRAINS OF SACCHAROMYCES CEREVISIAE DURING ALCOHOLIC FERMENTATION AT DIFFERENT INITIAL AMMONIACAL NITROGEN CONCENTRATIONS
Author:
Publisher
International Society for Horticultural Science (ISHS)
Subject
Horticulture
Link
http://www.actahort.org/members/showpdf?booknrarnr=388_29
Cited by 6 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. Differential Response of the Proteins Involved in Amino Acid Metabolism in Two Saccharomyces cerevisiae Strains during the Second Fermentation in a Sealed Bottle;Applied Sciences;2021-12-20
2. Genomics and biochemistry of Saccharomyces cerevisiae wine yeast strains;Biochemistry (Moscow);2016-12
3. Sherry Wines;Advances in Food and Nutrition Research;2011
4. Implications of nitrogen nutrition for grapes, fermentation and wine;Australian Journal of Grape and Wine Research;2005-10
5. Concentration of amino acids in wine after the end of fermentation bySaccharomyces cerevisiaestrains;Journal of the Science of Food and Agriculture;2003-04-28
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