Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations-Reference-Cited by-同舟云学术

Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations

Published:2021-08 Issue: Volume:97 Page:103763
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Pérez Dolores,Jaehde Inés,Guillamón José Manuel,Heras José María,Querol Amparo

Funder

Consejo Superior de Investigaciones Cientificas

Publisher

Elsevier BV

Subject

Microbiology,Food Science

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5. Metabolic impact of redox cofactor perturbations on the formation of aroma compounds in Saccharomyces cerevisiae;Bloem;Appl. Environ. Microbiol.,2016

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