A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

A consortium of different Saccharomyces species enhances the content of bioactive tryptophan-derived compounds in wine fermentations

Published:2024-05 Issue: Volume:416 Page:110681
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Planells-Cárcel Andrés,Kazakova Julia,Pérez Cristina,Gonzalez-Ramirez Marina,Garcia-Parrilla M. Carmen,Guillamón José M.

Funder

Generalitat Valenciana

Government of Spain Ministry of Health

Publisher

Elsevier BV

Reference49 articles.

1. Effect of temperature on the prevalence of Saccharomyces non cerevisiae species against a S. cerevisiae wine strain in wine fermentation: competition, physiological fitness, and influence in final wine composition;Alonso-del-Real;Front. Microbiol.,2017

2. Appendix F: guidelines for Standard Method Performance Requirements (SMPR),2012

3. Nitrogen catabolite repression in Saccharomyces cerevisiae during wine fermentations;Beltran;FEMS Yeast Res.,2004

4. Exploring the diversity of a collection of native non-Saccharomyces yeasts to develop co-starter cultures for winemaking;Binati;Food Res. Int.,2019

5. Contribution of non-Saccharomyces yeasts to wine volatile and sensory diversity: a study on Lachancea thermotolerans, Metschnikowia spp. and Starmerella bacillaris strains isolated in Italy;Binati;Int. J. Food Microbiol.,2020

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP