Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors-Reference-Cited by-同舟云学术

Saccharomyces kudriavzevii and Saccharomyces uvarum differ from Saccharomyces cerevisiae during the production of aroma-active higher alcohols and acetate esters using their amino acidic precursors

Published:2015-07 Issue: Volume:205 Page:41-46
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Stribny Jiri,Gamero Amparo,Pérez-Torrado Roberto,Querol Amparo

Funder

European Commission

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference31 articles.

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