Concentration of amino acids in wine after the end of fermentation bySaccharomyces cerevisiaestrains-Reference-Cited by-同舟云学术

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Concentration of amino acids in wine after the end of fermentation bySaccharomyces cerevisiaestrains

Published:2003-04-28 Issue:8 Volume:83 Page:830-835
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Valero Eva,Millán Carmen,Ortega José M,Mauricio Juan C

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference59 articles.

1. Quantitative differences in products of fermentation by different strains of wine yeast;Rankine;Aust J Appl Sci,1953

2. Facteurs de croissance et produits secondaires de la fermentation alcoolique;Ribéreau-Gayon;CR Acad Sci Paris,1954

3. Lafon M Contribution a l'étude de la formation des produits secondaires de la fermentation alcoolique PhD thesis 1955

4. Domeq B Proceedings of International Symposium on Yeasts (ISSY XIII 15 35 1989

5. Physiological and molecular characterization of flor yeasts: polymorphism of flor populations;Martínez;Yeast,1995

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