Microbial Glycosidases for Wine Production-Reference-Cited by-同舟云学术

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Microbial Glycosidases for Wine Production

Published:2016-08-02 Issue:3 Volume:2 Page:20
ISSN:2306-5710
Container-title:Beverages
language:en
Short-container-title:Beverages

Author:

Maicas Sergi^ORCID,Mateo José

Publisher

MDPI AG

Subject

Food Science

Link

http://www.mdpi.com/2306-5710/2/3/20/pdf

Reference82 articles.

1. International Organisation of Vine and Winehttp://www.oiv.int

2. The biology of habitat dominance; can microbes behave as weeds?

3. Aroma Compounds in Wine as Influenced by Apiculate Yeasts

4. The role of non-Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study

5. The genetic analysis and tailoring of wine yeasts;Pretorius,2003

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Trichosporon asahii: Taxonomy, health hazards, and biotechnological applications;Fungal Biology Reviews;2024-09

2. Glycosidic and Polyol Precursors to Wine Odorants;Understanding Wine Chemistry;2024-05-24

3. Unlocking Flavor Potential Using Microbial β-Glucosidases in Food Processing;Foods;2023-12-14

4. Impact of fermentation on the structure and antioxidant activity of selective phenolic compounds;Food Bioscience;2023-12

5. The potential of β-glucosidases for aroma and flavor improvement in the food industry;The Microbe;2023-12

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