Novel yeast strains as tools for adjusting the flavor of fermented beverages to market specifications
Author:
Affiliation:
1. Chr Hansen A/S; Hørsholm Denmark
2. Macquarie University; Sydney NSW Australia
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118354056.ch3/fullpdf
Reference314 articles.
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2. Effects of aldehyde dehydrogenase and acetyl-CoA synthetase on acetate formation in saké mash;Akamatsu;Journal of Bioscience and Bioengineering,2000
3. GPD1, which encodes glycerol-3-phosphate dehydrogenase, is essential for growth under osmotic stress in Saccharomyces cerevisiae, and its expression is regulated by the high-osmolarity glycerol response pathway;Albertyn;Molecular and Cellular Biology,1994
4. Analysis of free fatty acids, fusel alcohols and esters in beer: an alternative to CS2 extraction;Alvarez;Journal of the American Society of Brewing Chemists,1994
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