Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging-Reference-Cited by-同舟云学术

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Influence of flor yeast starters on volatile and nitrogen compounds during a controlled biological aging

Published:2024-12 Issue: Volume:124 Page:104609
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Carbonero-Pacheco Juan,Ayllón-Gavilán Manuel,Santos-Dueñas Inés M.,Moreno-García Jaime^ORCID,Moreno Juan,García-Martínez Teresa,Mauricio Juan Carlos

Funder

CDTI

Publisher

Elsevier BV

Reference36 articles.

1. Flor yeasts of Saccharomyces cerevisiae–their ecology, genetics and metabolism;Alexandre;Int. J. Food Microbiol.,2013

2. The potential of the yeast Debaryomyces hansenii H525 to degrade biogenic amines in food;Bäumlisberger;Microorganisms,2015

3. Influence of nitrogen on the biological aging of Sherry wine;Berlanga;J. Sci. Food Agric.,2006

4. Regulation of amino acid transport in Saccharomyces cerevisiae;Bianchi;Microbiol. Mol. Biol. Rev.,2019

5. Yeasts as starter cultures;Buzzini,2017

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