Author:
Li Wenting,Zhao Yuning,Liu Chen,Li Shuai,Yue Tianli,Yuan Yahong
Subject
Biochemistry,Food Science
Reference44 articles.
1. Impact of CO2 overpressure on yeast mitochondrial associated proteome during the "prise de mousse" of sparkling wine production;Antonio Porras-Aguera;International Journal of Food Microbiology,2021
2. Free amino nitrogen concentration correlates to total yeast assimilable nitrogen concentration in apple juice;Boudreau;Food Sciences and Nutrition,2018
3. Glycosidic aroma compounds of some Portuguese grape cultivars;Cabrita;Journal of the Science of Food and Agriculture,2006
4. De novo synthesis of monoterpenes by Saccharomyces cerevisiae wine yeasts;Carrau;FEMS Microbiology Letters,2005
5. Non-conventional yeast species for lowering ethanol content of wines;Ciani;Frontiers in Microbiology,2016
Cited by
10 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